Spicy Butternut Squash Soup

• 1 tbsp olive oil
• 2 None onions, chopped
• 2 cloves garlic, minced
• 1 tsp curry paste
• 1/2 None butternut squash, peeled, deseeded, chopped
• 1 None large potato, peeled, chopped
• 1 None carrot, chopped
• 6 cups chicken stock
• 1/2 cup milk
• None None heavy cream, to serve
• None None crusty bread, to serve

1. In a large saucepan, heat oil over high heat and saute onion, garlic and curry paste for 2-3 mins, until onion is tender. Add squash, potato and carrot and cook, stirring, for 1 min. Add stock and season. Bring to a boil, reduce heat and simmer, covered, for 15-20 mins, or until vegetables are tender. Puree. Let cool slightly then add milk. Reheat gently.
2. Transfer to serving bowls. Swirl a little heavy cream into each bowl and serve with crusty bread.

olive oil, onions, garlic, curry, butternut squash, potato, carrot, chicken stock, milk, heavy cream, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/22333 (may not work)