Butternut Squash Soup

Serves: 4 

Ingredient	Qty	Prep
Butternut squash	1 large
Onion	1 large	chopped
Garlic	3 cloves	sliced
Cilantro stems	chopped
Water	3 cups
Ginger	1-inch piece	sliced
Olive oil	garnish
Coconut milk	13oz can
Curry powder	to taste	optional
Coconut flakes	toasted	for garnish
Red chili flakes	to taste
Salt	to taste
Lime	juice
Cilantro	small bunch	chopped

Method:

1. Cut squash in half (where bulb meets the neck), then peel. Slice in half again, remove seeds. chop into even cubes. 
2. Fry onions, chili flakes, garlic, and ginger with salt for 5 minutes
3. Add squash to the pot, with coconut milk along with chopped cilantro stems, cover with 3 cups water and bring to boil. 
4. Lower heat to simmer and cook for 10-15 minutes until squash is cooked. 
5. Blend the soup to smooth consistency. 
6. Garnish with croutons, season with salt, and squeeze lime juice. Garnish with cilantro.