Butternut Soup

Butternut Soup

1 Butternut, cleaned, peeled and diced

2 Tablespoons olive oil

1 Onion, peeled and chopped

1 carrot, peeled and chopped

1 stalk celery peeled and chopped

2 cloves garlic, peeled and chopped

1 tablespoon of curry powder

1 can low fat coconut milk

2 cups vegetable stock

Juice of half a lemon or lime

Salt and Pepper to taste

Coriander and plain yoghurt to serve

Cook onions, celery and carrots in olive oil until tender, add the butternut, curry powder, salt and pepper and cover with vegetable stock. Cook until soft then add the juice of the lemon or lime and coconut milk. Use a stick blender to blend it up. Place in a bowl with a swirl of yoghurt and come coriander. Serve with toast or homemade croutons.