Ingredients
• 1 large butternut squash
• 2 Onions
• ½ bulb of garlic
• 1 tbsp coconut oil
• 1 thumb sized piece of ginger
• 1 chilli
• 1 litre of water
• 2 Knorr vegetable stock cubes
• Salt
Method
1. Finely chop onions and chilli, mince the garlic and ginger and warm gently with the coconut oil and a dash of salt until fragrant.
2. Add the chopped butternut squash, stock cubes, water and fresh basil.
3. Cover and simmer on low for around 2 hours.
4. Pop in a blender and mix through.
5. Return to pan and heat through.
6. Add salt to taste.
7. Serve!
Serves: 8-12 servings