Butternut Squash soup

[Anonymous]

Roast the squash in the oven until very soft. Maybe also roast a sweet potato or carrot to make the soup sweeter.

Meanwhile, blitz an onion, 2 clove garlic, and the stems from 1/2 bunch cilantro in the food processor til finely chopped. Sautee these with a little coconut or olive oil and a couple spoonfuls of green curry paste. Do low heat and cook for a long time til soft and reduced. Add 1/2 a bag white corn kernels and some chopped cilantro leaves and cook for 3-5 min.

Add the mashed squash to the veggies. Add lime juice, sriracha and agave to taste. Thin with water as desired.