Coconut and Curry Squash Soup

Cook time 15 minutes
Servings 4


6 yellow squash or 3 large zucchini, chopped into 3cm pieces
1 large onion, chopped
2 tbsp extra virgin olive oil
2 tsp of curry powder
270ml can coconut milk
750ml vegetable stock or water
Pinch of salt

Coconut and Curry Squash Soup


Heat the oil in a pot and sweat the onions with a pinch of salt until just soft. Add the curry powder, stir and cook for a minute or until fragrant.

Add the squash or zucchini and coat well in the curry and onions. Season with salt and then add the coconut milk and the stock/water. Bring to the boil then reduce the heat, cover and simmer for 35 minutes or until the vegetables are tender.

Blend the soup with a stick blender or food processor until smooth and creamy. Correct the seasoning if required.