1. Prepare the pumpkin and butternut squash, put in a roasting tin and sprinkle with olive oil and curry powder, roast at 180°c for 15 minutes, stirring occasionally. 2. Heat the olive oil and smooth, pass through a sieve and season. 4. When ready to serve, reheat the soup, add the coconut milk to taste, adjust the seasoning, pour into a bowl and sprinkle with coriander if desired.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter