1 onion , chopped
2 cloves garlic finely chopped
Half red chili finely sliced. (go easy if you dislike spice)
1 lemongrass stalk, bashed and shredded
1kg butternut squash , peeled and diced
juice 1 lime
125ml coconut milk
1 litre vegetable stock
small bunch coriander , leaves picked
First on a baking tray lay out your slices of butternut squash, drizzle with olive oils, salt and pepper and roast for approx 35-40 mins until soft.
Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. when squash is cooked Tip into onions ect. Cover with 1 litre veg stock, bring to the boil and simmer for 15 mins. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
STEP 2 Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.