Butternut Squash and Coconut Soup - Justine Pattison

Ingredients

• 1 tbsp sunflower or vegetable oil
• 1 medium onion (peeled and roughly chopped)
• 2 cloves garlic (peeled and finely chopped)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp hot chilli powder
• 1 medium-large butternut squash ((about 900g) peeled, deseeded and cut roughly into 2cm chunks)
• 1 litre cold water
• 1 vegetable or chicken stock cube
• 400 ml can reduced fat coconut milk