Butternut mulligatawny soup

Ingredients

• 1/2 pcs Small butternut squash
• 950 ml Home made vegetable stock
• 1 tbsp Olive oil
• 1 pcs Onion, diced
• 1 pcs Apples, cored, diced
• 2 pcs Celery stalk, finely chopped
• 1 tbsp Curry powder, hot or mild, depending on taste
• 2 tsp Cinnamon, ground
• 710 ml Tomato, finely chopped
• 80 g Basmati rice

Method

1. Heat olive oil in a saucepot.
2. Add the onions, apples, and celery.
3. Cook for 10 minutes or until tender.
4. Add the squash and spices.
5. Cook for 2 minutes.
6. Add the tomatoes and stock and cover with lid.
7. Simmer for 15 minutes.
8. Open the lid and stir in the rice.
9. Cook fro 12 minutes or until the rice is tender.
10. Adjust seasonings if needed.
11. Serve warm.