1organic butternut squash, roughly 1kg, deseeded, peeled and cubed
1organic onion chopped
1tbspfreshly grated ginger
900mlorganic vegetable stock
200mlorganic coconut milk
1handful chopped coriander/cilantro with a bit extra for serving
juice of one lemon
Heat the olive oil in a large, saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until the onions become soft and translucent, approximately 5 minutes.
Next, add the spices and cook until they become fragrant. Then add the butternut squash and stir until the butternut is coated with the spices.
Add the stock and coconut milk, then simmer for around 20 minutes until the butternut squash softens fully.
Once the butternut squash is tender, remove from heat and puree the mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Add the lemon juice, taste and adjust seasonings, as desired.