Spiced butternut squash & coconut soup from The Ginger & White Cookbook by Tonia George

Ingredients

• paprika
• chilli oil, for drizzling
• 1 large garlic clove, crushed
• 2 tbsp extra virgin olive oil
• 400 ml vegetable stock
• 2 large butternut squash
• salt and pepper
• 400 g can coconut milk
• ½ tsp crushed dried red chilli
• double cream
• 1 tsp fennel seeds
• 1 tsp ground cinnamon