ROASTED BUTTERNUT SOUP
1 large roasted butternut, around 1.5kg uncooked weight 1 large onion, diced 1-2 sticks celery, diced 1-2 tablespoons oil ½ red chilli, finely chopped 1 large clove garlic, finely chopped ½ vegetable gel stock pot or similar Freshly ground black pepper to taste 100ml coconut milk Roast butternut ( above right)
Fry the onion and celery gently until soft, adding chilli and garlic towards the end of the cooking time. Stir in the gel stock pot until dissolved. Scoop out the butternut flesh, and mash into the pan. Transfer to a food processor or blender and blitz until smooth. Stir in the coconut milk. Transfer to a clean pan and heat through until piping hot.
A warming treat for autumn