Coconut & butternut squash soup

Step 1 

Slice the butternut squash in half, then wrap in foil and roast until soft (around 30 minutes).

Step 2 

While the butternut squash is cooking. Add the oil to a pan on the hob and heat, before gently frying the onion until softened.

Step 3 

There’s nothing quite like a bowl of comfort on a chilly day, and this butternut squash and coconut dish is the perfect balance of creamy, nourishing and vibrant. Naturally sweet squash pairs beautifully with the silky richness of coconut, creating a wholesome recipe that’s packed with flavour as well as nutrients. Light yet satisfying, it’s a delicious way to bring warmth and goodness to your table: whether as a weekday supper or a dish to share with friends.

Step 4 

Allow to cool slightly, then blend your soup smooth in a blender before returning to the pan.

Step 5 

Serve with sprinkled parsley.

Step 6 

For a variation, try adding a sprinkling of chilli flakes to spice things up and chickpeas or beans for more protein.