Serves 4

 

Ingredients

 

1cm piece of ginger, grated

1 clove garlic, crushed and pasted

1 onion, finely chopped

1 small butternut squash, peeled and chopped into pieces about 1 inch thick

1 small mild chilli, finely chopped (check on your tongue for heat levels)

250ml vegetable or chicken stock (preferably homemade)

1/2 can coconut milk (approx 200ml)

Chopped coriander and a sprinkle of paprika to serve

 

Method

 

Melt a little coconut oil in a medium saucepan and cook your onion until soft. Next add in your garlic and ginger and cook for no more than a minute. Then the butternut chunks and chopped chilli. Give everything a good stir and add in the stock.

 

Place a lid on and cook for 10-15 minutes until butternut is cooked through.

 

Take off the heat and pulse with a hand blender until smooth. Finally add in the coconut milk.

 

Garnish with coriander and paprika and serve.

 

For adults this is delicious with a pinch of salt.

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