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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 –
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Preheat oven to 180 degrees.
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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.
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Meanwhile, gently heat the spices in a little olive oil in a large saucepan for about 2 minutes to release their fragrance.
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Add the onion and chilli and allow to soften as the squash roasts.
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Combine squash with onion and water and blend until smooth.
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Add coconut milk and serve.
Serves 6