CURRIED  BUTTERNUT SQUASH CARROT GINGER SOUP

1 onion

4 cloves garlic

1 peeled then diced or grated piece of ginger

1 medium butternut squash

4 to 6 carrots

2 cups chicken broth

1/2 to 1 cup milk depending on texture

Ground Coriander (no seeds in this one)

2 table spoons powdred curry

1 teaspon red Thai Curry

Dash of Cumin

Dash of Tumeric

METHOD

Sautee onion, garlic, and gingert

Bake squash to soften enough to peel and cut up easily

Peel and cut carrots

Add carrots and squash to onions, ginger and garlic

add curry, cumin, turmeric, cayenne (to taste)
(too much) cayene annd thai red curry causes mouth on fire.

Add broth, stir bring to a boil and imagine consistency when blended

Add milk accordingly

BLEND in blender

Serve with a touch of cream or/sourcream/or yoghurt/or cilantro/or parsley