Butternut Squash and Coconut Soup

I have to say I have problems with making this soup as I just can't help myself from sneaking butternut squash when it has just baked. Its sweet and soft pulp makes my mouth water and I take pleasure in having the 'leftovers' I don't add to the soup.

Really, if you're a coconut and butternut squash lover and you like sweet and lightly spicy food with a character, then you will enjoy this bowl of soup.


Ingredients:

• 1 butternut squash
• 2 carrots
• 1 onion
• 350 ml coconut milk
• 4 cloves of garlic
• 1 cm piece of ginger root, peeled
• 1/2 chilli pepper
• 2 bay leaves
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• a pinch of chilli flakes + a pinch to garnish
• salt and pepper, to taste
• coconut oil, for frying

Preparation:

1. Cut the butternut squash in half, place on a tin lined with baking paper, sprinkle with sea salt and bake for about an hour or until it's cooked through.
2. Meanwhile, peel and wash the carrots. Put them in medium saucepan, add the garlic, ginger,chilli pepper, bay and a good seasoning of salt and pepper. Cover with water, bring to the boil and simmer for about 30 minutes or until the vegetables are cooked.
3. While the soup is cooking, peel and chop the onion very finely. Sizzle in a frying pan over  a medium heat with a little bit of coconut oil until soft and lightly golden.
4. Next, scoop out the baked butternut squash and add to the soup together with onion. Pour the coconut milk, season with chilli flakes, turmeric and curry powder and simmer for another 15-20 minutes.
5. Finally, blend in a food processor or blender until the consistency is creamy and smooth. Season to perfection with salt and pepper. Sprinkle some chilli flakes on top.
6. Serve and enjoy :)