1 medium butternut squash
2 tbsp olive oil

1 can coconut milk
1 cup stock

2 onions, diced
1 tbsp coconut oil
1 inch fresh ginger
1 red chili, deseeded
2 cloves of garlic
juice of 1 lime
salt and pepper


Preheat the oven to 200C.

Cut the butternut squash in half and scoop out the seeds. Drizzle with olive oil and cook in the oven for about 40mins until soft and slightly caramelized. Larger ones may take longer.

While it’s roasting, add the chopped onions to a pan on medium heat with the coconut oil. Cook for 5-10mins until softened.

Once the butternut squash is done, let it cool and scoop out all the flesh with a spoon.
Put into a blender with the all the rest of the ingredients and blend till smooth. Add extra stock or water if you find it too thick.

When ready to serve, heat up the soup in a pan.