Spicy butternut squash and coconut soup

Spicy butternut squash and coconut soup – low GL
 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

1. Heat the coconut oil in a large saucepan and cook the shallot until softened
2. Add spices cook for 5 mins.
3. Add butternut squash, 5 mins.
4. Add remaining ingredients and simmer for 20-30 mins until tender
5. Remove chilli and blend until smooth
6. Season to taste

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