Cream of Butternut and Coconut Soup

[Guest guest]

2 Tbsp sunflower oil

2 lb butternut squash, peeled, seeded and coarsely chopped

1 onion, coarsely chopped

1 red chili, seeded and chopped

4 cups vegetable stock

1 3/4 cups coconut milk

small bunch cilantro, finely chopped (reserve sprigs for garnish)

Heat the oil and add squash, onion, chili. Cook on low and stir occasionally for about 10 minutes. Pour in the stock and simmer until veggies are tender, about 20 minutes. Let cool slightly then puree in a blender or food processor.return to pot and stir in the chopped cilantro. Garnish each bowl with a sprig of cilantro.

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