Sweet roasted butternut squash and spices are a culinary match made in heaven. Adding coconut milk really enriches the soup and tempers the flavours of the spices. Play around with how much chilli you want to add, or serve with chilli oil for drizzling if you are not sure how hot other people might like it.
Halve the squash and scoop out the seeds and discard. Place the squash in a large roasting tin.
Mix the oil with the garlic, cinnamon, fennel seeds, chilli and plenty of salt and pepper. Drizzle this mixture all over the squash, then cover with foil and
Scoop out the flesh of the squash from the skins and transfer it to a large saucepan. Cover with water, add the stock and bring to a simmer.
Blend the soup to a smooth purée, then return it to the pan and loosen it with the coconut milk. Reheat and serve in soup bowls, drizzled with double cream and sprinkled with paprika. Offer chilli oil at the table, for drizzling.
© 2014 Tonia George and Jenny Zarins. All rights reserved.