Butternut, Coconut & Ginger Soup

• olive oil, for frying
• ½ onion, sliced
• 1 teaspoon turmeric
• 1

Heat a little olive oil in a large saucepan and fry the onion for about 5 minutes with the turmeric and a pinch of black pepper. Add the squash and fry for another 10 minutes until the squash becomes semi soft, then add the stock, bring to the boil and let it simmer for 5 minutes. Finally add the ginger, coconut milk, salt and pepper to taste and blitz in a blender until nice and smooth. Serve