Butternut Squash and Butterbean Soup

Serves 4 – 6

1 tbsp sunflower or vegetable oil
2 onions, finely chopped
450 g butternut squash, peeled, seeded and diced
400 g can butter beans, drained
1 cm piece of fresh root ginger, peeled and chopped
600 ml stock (chicken or vegetable)
400 ml can coconut milk, made up to 600 ml with water
(alternatively, use creamed coconut, approximately 1/3 of a block, thinned to a milky consistency with hot water)

Heat the oil in a saucepan and fry the onions for 5 minutes. Stir in the squash, beans and ginger. Cook gently, stirring, for 5 minutes.

Pour in the stock and coconut milk, season with salt and pepper to taste and bring to the boil. Reduce the heat to low and simmer for 30 minutes.

Remove the pan from the heat and leave to cool for a few minutes before whizzing in a food processor or blender. Return the soup to the pan and heat through before serving.