Butternut squash soup

This soup will warm both your body and your soul on a chilly autumn evening.

Serves 4


Ingredients

• 2 medium butternut squash
• 1 yellow onion
• 1-2 garlic gloves
• 500ml hot vegetable stock
• 300ml coconut cream
• Olive oil
• Cayenne pepper, a small pinch
• 1/2 tsp. ground ginger
• 1 tsp. turmeric
• 1 tsp. coriander seeds, crushed
• Sea salt
• Fresh coriander (Cilantro)

Method

1. Preheat the oven to 200C
2. Cut the squash into large chunks and toss in large roasting tin with a generous glug of olive oil. Roast for 30 minutes until soft, turning occasionally.
3. Whilst the squash is in the oven, slice the onion and sweat in a pan until soft. Add garlic and spices.
4. When the squash is done, pop it into the pan and add the coconut cream (leaving some for decoration) and half the stock.
5. Mix with a stick blender until smooth, adding the rest of the stock until the soup has reached your preferred thickness. Season to taste.
6. Pour into bowls and decorate with a drizzle of coconut cream (you might want to thin the cream with a little water or stock) and some freshly chopped coriander leafs.