Coconut, Chilli & Squash Soup

Try this silky-smooth coconut, chilli and squash soup this autumn. It's a cosy and delicious combination!

Ingredients:
1 medium squash (any variety I used Amoro F1 in this recipe), peeled, de-seeded and cubed.
1 tbsp olive oil
1 large white onion, chopped.
2-3 garlic cloves
250ml coconut ceam
500ml vegetable stock
1/2 tsp chilli flakes (optional + some to garnish)
salt & pepper to taste
1/2 tsp ground cumin

Instructions:

1. In a large pot/saucepan, heat the oil, add the onion and cook gently for 4-5 mins until is soft. stir in the garlic and cook for another minute.
2. Add the cubed squash, coconut cream and stock. season with salt and pepper and any other spices you may like.
3. Bring it to the boil, then reduce the heat and simmer gently for 25 minutes, or until the squash is tender.
4. Allow to cool slightly before blending with a hand held blender.
5. Taste and adjust any seasoning (salt & pepper)
6. Serve warm with some lightly toasted sourdough bread (we like Knead and Desire's bread) and a sprinkle of chilli flakes for splash of colour and kick.

Stores in a fridge for 4-5 days in an airtight container, or 2-3 months in a freezer. Thaw and reheat gently, stirring well.