Thai Butternut Squash Soup

This is a recipe i learned at school.
Please try if you would like!

Foodtypes You will need...
*One can of Coconut Milk (come mostly from Caribbean)
*One medium Onion (come mostly from Spain)
*One medium Butternut Squash (come from either,Argentina,Istanbul,or South Africa)
*One jar or tub of Red or Green Thai Curry Paste (come from Thailand)
*One Stock Cube [HINT:USE ANY TYPE APART FROM BEEF,THIS WILL MAKE THE SOUP EXTREMELY THICK]
*One tablespoon of Oil
*Thai Basil to garnish [HINT:NORMAL BASIL WILL ALSO MAKE DO]
*Salt 'N' Pepper
Equiptment You will need...
*One pot
*One Measuring Jug
*One kettle
*One stove/cooker
*One Blender or Food Processor
*One Tablespoon
*One Teaspoon
*One Butchers Knife
*One Wooden Spoon
*One Potato or Vegetable Peeler

Chop The Butternut Squash into quarters and use the potato peeler to remove all the orange outerlayer of skin .
Chop into small pieces as the smaller the pieces are the quicker the butternut squash will take to soften before blending.

Place the pan on a high heat on the oven and add one tablespoon of oil.
chop the onion in half then dice into small chunks then add them to the pan.
Sweat the onions for 10 minutes then add a tablespoon of the Thai Green(or Red) Curry Paste and stir continuously for 2 minutes.

Boil the kettle and pour 100ml of the water into the measuring jug.
Fill the measuring jug up to 200ml with cold water,then tip 50ml away this makes a luke warm water called Tepid water.
Add the stoke cube and stir continuosly for a minute this is the stock.
Finally,add the butternut squash chunks,the coconut milk and the stock to the pan,then leave on a high temperature for 30-50 minutes(depending on how small the butternut squash chunks are and how long it takes for them to soften).
Get the blender or food processor out ready.
When you feel the time is right add some salt and pepper to the soup for seasoning,as much or less as you like,don't bother putting too much in though,as more can always be added later.

Tip the contents of the pan into the blender when butternut squash is soft enough to purée, you may need to blend in batches if you have doubled the ingredients list to make more.
Season with more pepper(if you would like more) and when serving add the thai basil(or Basil) to the top of the soup bowl to garnish!
Et Voila! (and there you have it!) your delightful,low fat thai butternut squash soup!
Enjoy, from Jake Molineux :D