Serves 6

Ingredients:

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

Method:

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.