1 tbsp coconut oil

6 shallots onion peeled and finely chopped

1 medium butternut squash peeled, deseeded and chopped (or other pumpkin)

2 cm piece of ginger grated

½ tsp cumin and Garam Masala

½ tsp coriander and turmeric

½ tsp paprika

4 cardamom seeds

pinch fennel seeds and 1 whole chilli

1 Ltr water

50g creamed coconut

Black pepper and sea salt

Method

 Heat the coconut oil in a large saucepan and cook the shallot until softened

1. Add spices cook for 5 mins.
2. Add butternut squash, 5 mins.
3. Add remaining ingredients and simmer for 20-30 mins until tender
4. Remove chilli and blend until smooth
5. Season to taste