Butternut Squash and Coconut Soup

1. Heat the over to 200°C. Cut the butternut squash into 2" chucks and put in a bowl. Add the chillies and spices to the bowl, and add a couple of tablespoons of olive oil. Mix together well in the bowl. Put the mixture into the oven for 20 minutes. After 20 minutes cover the mixture with the garlic and roast for a further half an hour.

2. While the mixture is roasting, heat the rest of the oil in a large saucepan and add the onion. Put a lid on the saucepan and allow the onion to soften.

3. Once the squash is tender remove two of the chillies. Blend the squash mixture with the onion and 200ml of the chicken stock into a smooth soup. Return the soup to the pan and add the rest of the stock and coconut milk. Heat until it simmers and leave simmering for 20 more minutes. Add the lime.

4. After 20 minutes add to bowls and serve hot. Add double cream and black pepper to taste and serve.