Recipe Of The Week Is Back – Butternut squash, chilli and coconut soup

Ingredients – 

1 butternut squash (2-inch cubes),

2 cloves garlic (whole),

Olive oil,

2 onions (chopped),

½ red chilli (chopped)

½ tsp cumin,

1/s tsp garam masala,

500ml boiling water or low salt stock,

400g tin of coconut milk,

Method – 

  1. Preheat oven to 180 degrees.

  2. Toss squash in olive oil and roast for 25 minutes until golden at the edges and soft in the middle.  Add the garlic for the last 15 minutes.

  3. Meanwhile, gently heat the spices in a little olive oil in a large saucepan for about 2 minutes to release their fragrance.

  4. Add the onion and chilli and allow to soften as the squash roasts.

  5. Combine squash with onion and water and blend until smooth.

  6. Add coconut milk and serve.

Serves 6