1 BUTTERNUT SQUASH, PEELED AND DICED
1 LARGE ONION
3 CELERY BRANCHES
1 SMALL RED CHILLI
1 1/2 TIN OF COCONUT MILK
A SPRINKLE OF CORIANDER
In a large saucepan, toss in olive oil, the diced celery, leek and onion. After a couple of minutes, add the butternut squash, season with salt, add a quarter of the chilli, the coconut milk and cover with water.
Simmer for 20 minutes. Blend. Squeeze the juice of 1/2 lime, stir...
Serve with a sprinkle of fresh chopped coriander
I only add a bit of chilli, so you get a subtle kick... you can add more to taste!