Makes 4 portions, tasty but quite runny. You can thicken by adding cauliflower or Xantham Gum
500g Frozen Butternut Squash
3 pints water
1/2 Onion
1/2 tsp Garlic Powder
1 1/2 tsp Curry Powder
1/2 Cup Coconut Milk
2 Tbsp Cream
1) Fry onion in a little oil till translucent, add garlic and curry
2) Add water, S&P, coconut milk and squash
3) Cook till squash soft
4) Add cream and allow to cool
5) Liquidise
Calories 133 / Net Carbs 6
