1 Butternut Squash with skin left on, diced into quoobs
2 medium or 1 large red onion
About 6 cloves of garlic
1 tbsp fennel seeds
1 tsp cumin powder
1 tbsp curry powder
1 tsp cinnamon
Chives or spring onions
1 tin of coconut milk
In a saucepan, saute onion and garlic in olive oil.
Add the fennel seeds and cumin. stir for a minute or so then add the butternut.
Stir regularly and saute lightly.
Pour in water until just covering the vegetables.
Bring to boil then turn down the heat to a gentle simmer.
Add the curry powder and cinnamon then simmer for a further 20mins.
Use a stick blender and turn into a smooth soup.
I poured in about 3 quarters of a tin of coconut milk.
Ground black pepper to taste.
Garnish with chives or spring onions and serve.
Pretty easy and quick. Very yummy.