1 medium butternut squash, peeled, seeds removed and chopped into chunks
half an onion, chopped
1 heaped tbsp Very Lazy Chopped Ginger
1 tsp Very Lazy Chopped Red Chillies
1 litre vegetable stock
125ml coconut milk, plus a little extra for serving
a handful of roughly chopped mint leaves and chopped chives (optional)
1. In a large, wide-based pan, heat the olive oil and cook the butternut squash, onion, Very Lazy Chopped Ginger and Very Lazy Red Chillies until soft. Add the stock, coconut milk and some salt and pepper. Bring to the boil and simmer for about 30 minutes.
2. Blend in a processor, then serve with fresh herbs if using, a squeeze of lime juice, and extra splash of coconut milk.
Tip: 5 large carrots, peeled and chopped can be used instead of the butternut squash.