Butternut Squash Soup with a Twist

This recipe is "inspired" from a recipe I found on WholeFoods's website.

Ingredients:
1 whole butternut squash
1 medium size onion
1.5 inch piece of ginger
1/2 liter Vegetable Broth
1/3 can of Lite coconut milk
2 table spoons of olive oil
Few leaves chopped fresh basil
Salt and Pepper to Taste
Thai Red curry Seasoning

Will serve 4-6

How to:
1. Cutting the butternut squash proved to be a very daunting task. It took me forever to peel and cut the damn thing. Its harder than a rock. I later found out that you can throw it in the oven to soften it before you cut it. Anyways, wash peel and cut the butternut squash into medium size pieces.
2. Chop onion and ginger. Saute the squash with the onions and ginger in 2 tablespoons of olive oil.
3. Add enough broth, salt and pepper to taste and pressure cook for 2 whistles.
4. Allow to cool sufficiently and slowly puree in the blender adding the coconut milk little by little at a time.
5. Add more broth to get the consistency you need.
6. Add thai seasoning to taste and allow to simmer on low heat till all the flavours mix well.
7. Garnish with fresh basil leaves and serve hot.