Thai-Spiced Butternut Squash Soup

Ingredients

• 1 butternut squash ((approx. 650g) peeled, deseeded and cut into chunks )
• 1 onion (peeled and diced)
• 1 red pepper (deseeded and diced)
• 5 cloves of garlic (peeled and crushed)
• 3 cm thumb fresh ginger (peeled and grated)
• 1½ tbsp lemongrass paste
• 1½ tsp chilli flakes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp tomato puree
• 2 vegetable stock cubes (made up with 1 litre boiling water)
• 600 ml coconut, plant-based dairy milk alternative
• juice of half a lime
• 1 tbsp light soy sauce
• handful of coriander (chopped)
• low-calorie cooking spray