This soup is totally delicious as a lunch time staple or starter to an evening meal.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Slice the butternut squash in half, then wrap in foil and roast until soft (around 30 minutes).
While the butternut squash is cooking. Add the oil to a pan on the hob and heat, before gently frying the onion until softened.
Pour in the coconut milk, then add the squash and vegetable stock and simmer for 20 minutes.
Allow to cool slightly, then blend your soup smooth in a blender before returning to the pan.
Serve with sprinkled parsley.
For a variation, try adding a sprinkling of chilli flakes to spice things up and chick peas or beans for more protein.