Butternut squash soup


1 peeled, deseeded and chopped into chunks butternut squash
1 peeled, finely chopped medium onion
1 can of coconut milk
2 litres water
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon curcuma
Handful dried pumpkin seed
Piece of chilli ( don’t use if you don’t like hot food )
4-5 cloves  
4 grains of cardamom
Salt and freshly ground black pepper

Heat 3 tablespoon of olive oil and 1 tablespoon of butter in a large saucepan, then gently fry chopped onions and piece of chilli for 5 minutes until soft. Add butternut squash into the pan then carry on frying on low to middle heat for 5-8 minutes, stirring occasionally until it starts to soften.

Put the fried ingredients into pot. Pour 2 litres water and coconut milk into the pot than season with salt, pepper, curcuma, cloves and cardamom. Bring to the boil, then simmer for 10 minutes until the butternut squash is very soft then purée with a hand blender. For an extra-smoothness consistency you can now push the soup through a fine sieve into another pan.

Add a handful of pumpkin seeds into saucepan, then fry for a couple of minutes until they are toasted. Reheat the soup if needed, taste for seasoning, then serve with seeds.

Enjoy your healthy meal.