******************************

Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And one more from !

******************************

So a good friend passed along a picture (top right) of this soup he found out in the wilds. I decided to give it a go and guestimate the amounts and the process and I think I got pretty close.
It was very delicious, though I think I should halve the amount of Maple Syrup used next time I make some.

Recipe (makes 1.5L)

1 Butternut Squash, cut into 1/2" pieces
1 Large Onion, roughly diced
3 Cloves of Garlic, minced
1 heaped tablespoon of Curry Powder
1/2 tsp Cinnamon
3tbsp Oil (used Rapeseed)
600ml Vegetable Stock
1 can (400ml) Coconut Milk

1. Heat up the Oil in a large pan (about 2L capacity) on medium heat. Add the Squash and Onion and gently cook them gently out for about 10 minutes, until the Onions and Squash have softened.

2. Add the Garlic, Curry and Cinnamon and cook for another minute or two, until it's all very fragrant. Then add the Vegetable Stock and deglaze the bottom of the pan (if the spices are beginning to stick) before adding the Coconut Milk/

3. Bring the pan to a low simmer for about 30 minutes, then remove from the heat and allow the liquid to cool for another five to ten minutes before blending.

4. Add a tablespoon of Maple Syrup and blend the soup until very smooth and fine. Add Salt and Pepper to taste, garnish and serve.