For 1.5l of soup : 500 grams of butternut, 2 onion, 4 garlic cloves, 1 table spoon of curry powder, 2 bay leaves, 1 table spoon of dried basil, 1 l chicken stock (good quality cubes), coconut cream to finish.
Put the chopped pumkin, the chopped onions and garlic cloves on baking paper. Add the curry and a drizzle of olive oil. Mix and bake for 30 mins at 180°.
Put everything in a pan. Add the basil, and the chicken stock. Boil for 20-30 mins. Remove the bay leaves and blend the soup. Taste, add pepper and salt. Store in the fridge or outside. Reheat the soup. Serve in small cups and finish with a drizzle of coconut cream.