Butternut Squash, Chilli and Coconut Milk Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 1 butternut squash ((approx. 1kg/2lb), peeled and chopped into 1cm cubes)
• 1/2 teaspoon chilli flakes (or to taste)
• 2 cloves garlic (grated or crushed)
• 2 cm ginger (grated)
• Salt and pepper (to taste)
• 400 ml tin coconut milk
• Juice of 1/2 lime
• 2 tablespoons coriander (cilantro) leaves (chopped, plus extra for garnish)
• Pumpkin seeds and sliced fresh red chilli for garnish ((optional))

Instructions

1. 1

   Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.

2. 2

   When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.

3. 3

   Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.

4. 4

   Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.

5. 5

   Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.