Curry Butternut Squash Soup
2 – 3 cloves garlic minced
1 small to medium onion chopped
1 tbsp. oil – (I use avocado oil)
saute in large sauce pan.
4 cups water
2 packs of chicken or vegetable bovril
4 cups butternut squash cubed
1 cup carrots or sweet potato cubed
1/2 to 1 tbsp curry powder
1 tsp tumeric
1 to 2 Bay leaves
add to the sauce pan. Cook until vegetables are soft. Take out the Bay leaves, then blend the soup. Return soup to the pot.
1 398ml can coconut milk
stir coconut milk into soup and salt and pepper to taste.
