Butternut Squash Soup

Method

• step 1

  Preheat oven to 180 degrees, Chop the butternut squash in half and place cut side up on a roasting tin. Roast until soft, around 40 minutes.

• step 2

  mean while, chop onions, chilli, garlic and soften in a pan with a knob of butter. When soft add coriander seed.

• step 3

  When butternut squash is cooked peel off the skin and chop into cubes.

• step 4

  Add all ingredients, including coconut milk into a blender.

• step 5

  Blend until soup consistency, you may want to make up 1/2 a pint of vegetable stock to thin the soup out.