Butternut Squash Soup

Preheat the oven & roast the butternut squash

• Preheat the oven to 200°C/180°C fan. Peel and dice the butternut squash into small pieces.
• Place the butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 25-30 minutes.

Cook the soup

• Peel and dice the onions. Crush the garlic. Peel (you can use the back of the spoon to do this) and grate the ginger. Slice the chillies, remove the seeds if you want less heat. Chop the coriander.
• Heat a dash of oil in a large saucepan over medium heat. Add the onions, garlic, chilli and ginger and fry 4-5 minutes until the onions are soft. Add the curry powder and fry for another minute.
• Add the cooked squash, coconut milk and simmer for a few minutes. Blitz the soup with a handheld blender to a smooth consistency. Check for seasoning and add more salt if needed.
• Add the spinach to the pan and cook until wilted.

Plate up

• Plate up the soup in bowls and top with the fresh coriander. Enjoy!