1 butternut squash or 1 bag of frozen butternut squash
3 red or yellow bell peppers
2 cloves garlic crushed
1 tbsp olive oil
1 thumb size piece of ginger chopped
1 can of coconut milk salt & pepper to season
1 tsp coriander
1 vegetable stock pot
Pre-heat the oven to 180c. On a baking tray place the chopped peppers and butternut squash and pour over oil. Roast for 20 mins.
In a large pot place the chopped onion and carrot with the garlic, ginger, coriander, stock pot, coconut milk and salt & pepper.
When peppers and butternut squash are ready, add to the pot also. Add water and make sure the contents are covered with water. Put the pot on a high heat until it comes to a boil and then simmer for 15 minutes.
Once the vegetables are soft, use a hand whisk to blend.