Takes 30 mins
1 tablespoon coconut oil or ghee
1 large onion, roughly chopped
3 garlic cloves, chopped
2 teaspoons ground turmeric
2 tablespoons good quality curry powder (if it’s a ‘medium’ or ‘hot variety’ you might not want to add more chilli
1 coriander stalk (leaves used below)
1 large butternut squash or other squash (about 1.5 kg), peeled and roughly chopped into 1 inch cubes
1 x 400ml tin full fat coconut milk
Juice of 1 lime or 1/2 lemon
1 chopped fresh chilli or ¼ teaspoon cayenne or chilli powder (adjust to your taste)
Sea salt and freshly ground black pepper
3 tablespoons coconut flakes or desiccated coconut
A handful of coriander leaves (stalk used above)
Start by dry toasting the coconut flakes in a large wide saucepan for 1 – 2 minutes or until just golden (keep an eye on them, coconut burns quickly!). Remove and set aside to cool.
In the same pan, fry the onions in coconut oil for 8 minutes, stirring occasionally. Meanwhile, prepare the squash by peeling and rough chopping.
Add the garlic, turmeric, curry powder, (chilli, if using) and finely chopped coriander stalks and cook for 2 more minutes.
Add squash, coconut milk and stock/broth. Season to taste with salt and pepper and simmer for 20 minutes, with the lid on or until the squash is tender
In a hand held blender or food processor, blend until creamy and thick. Squeeze in a little lime or lemon juice and taste for seasoning. Divide between bowls, sprinkle over coriander leaves and scatter with toasted coconut flakes.