Ingredients: 1 medium butternut squash (peeled, cubed) 1 onion, chopped 2 cloves garlic 2 tbsp olive oil 3 cups vegetable stock ½ cup coconut milk (for creaminess) Salt, pepper, and a pinch of cinnamon or nutmeg Garnish: drizzle of coconut milk and chili flakes Method: Roast squash, onion, and garlic with olive oil and salt at 400°F (200°C) for 30–35 minutes until soft and caramelised. Blend with vegetable stock until smooth. Stir in coconut milk, season, and reheat gently. G

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