Butternut Squash
Half a sweet potato
2 onions
Chilli and garlic
A can of coconut milk
Roast the butternut squash and sweet potato until soft.
Sweat the onions, chilli and garlic.
Add the butternut squash to 500ml of vegatable stock and boil for a few minutes, add in the coconut milk and season.
Blend it all and eat!
Serve with a spoonful of creme fraiche or sprinkle with some pine nuts for an added crunch.
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