Butternut Squash & Coconut Soup
1 butternut squash cut into small chunks
1/2 can coconut milk
2 pints of vegetable stock
1 onion finely chopped
1 clove garlic, crushed
1 tbsp vegetable oil
Lightly fry the onion in the oil on a low heat for around 4/5 mins or until it has softened.
Add the garlic and butternut squash and cook for a further 5 minutes.
Add the stock, bring to the boil then turn down to a simmer and cover. Leave to cook down for 30 minutes.
After 30 minutes add the coconut milk remove from the heat and leave to cool slightly.
Once slightly cool blend to a smooth consistency
To serve, top with chilli flakes and a drizzle of extra virgin olive oil.