I gently cook red onion, garlic and ginger and fresh red chilli in coconut oil until soft. Then i add chopped squash and vegetable stock and simmer until soft. Finally i add coconut milk and seasoning before blending until smooth.

Butternut squash, chilli and coconut

  • Transfer to a pan and heat gently on the hob. Serve with warm crusty bread and a drizzle of chilli oil if you like some extra heat.