1 small butternut squash, peeled and chopped into pieces about 1 inch thick
1 small mild chilli, finely chopped (check on your tongue for heat levels)
250ml vegetable or chicken stock (preferably homemade)
½ can coconut milk (approx 200ml)
Chopped coriander and a sprinkle of paprika to serve
Instructions
Melt a little coconut oil in a medium saucepan and cook your onion until soft. Next add in your garlic and ginger and cook for no more than a minute. Then the butternut chunks and chopped chilli. Give everything a good stir and add in the stock.
Place a lid on and cook for 10-15 minutes until butternut is cooked through.
Take off the heat and pulse with a hand blender until smooth. Finally add in the coconut milk.
Garnish with coriander and paprika and serve.
For adults this is delicious with a pinch of salt.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=680