1kg butternut, peeled and cubed
2 Tbsp olive oil
1 large onion, diced
1 Tbsp minced fresh ginger
2 garlic cloves, finely diced
1 400ml tin coconut milk
4 cups vegetable stock (homemade is best)
1-2 Tbsp Vital Chilli Soy Sauce
To serve: toasted pumpkin seeds
In a large pot, sauté the garlic, ginger and onion in olive oil over medium heat until softened.
(about 3 minutes)
Add the butternut squash, stock, coconut milk and Vital Chilli Soy Sauce to taste and bring to a boil. Simmer for 20 minutes.
Use an immersion blender to blend until silky smooth. Taste and adjust seasonings as needed.
Serve topped with toasted pumpkin seeds.