Flavourful, soul-warming and subtly spiced - this coconut-infused soup is ideal for evenings when you want something simple and healthy.
Peel the butternut squash and cut it into small cubes.
Heat a large pot over medium heat and once hot, add oil and diced onion. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt, pepper, and curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add the stock cube and water, cover and cook for a further 15 minutes until butternut squash is soft. Meanwhile toast some sunflower seeds.
Once the butternut squash is cooked, use a hand blender, or transfer soup to a blender and purée on until creamy and smooth. Return soup back to pot, add coconut milk, adjust seasonings, and bring to the boil.
Sprinkle with some toasted seeds and enjoy!