Butternut Squash Soup

Serves: 6


1 2lb butternut squash
1 tsp. fennel seeds
2 bay leaves
64oz chicken stock
1 cup coconut milk
2 tbsp. Bombay Curry Blend
1 tsp. pepper
1 tsp. ground nutmeg


Cut, quarter and remove seeds from squash. Place squash in large stockpot with chicken stock, fennel seeds and bay leaves. Cover, bring to boil and cook for approximately 30 min or until squash is soft. Remove squash with slotted spoon and scoop out meat. Discard skins and return squash to pot. Add coconut milk, Bombay Curry Blend, Pepper and nutmeg. Puree to desired consistency. Bring to low boil, reduce heat and simmer 15 min. Serve hot.