August 9, 2016
1In a large pan, place the butternut squash, carrots and stock. Cover and bring to the boil. Reduce heat and simmer partially covered for approximately 20 minutes or until squash and carrots are soft.
2Cool and blend the cooked squash, carrots, turmeric, ginger with a little of the cooking liquid in a jug blender or use a hand blender.
3Pour the mixture back into the pan with rest of the liquid left from cooking.
4Add the coconut milk and stir.
5Heat to desired temperature and serve immediately topped with black pepper.
You can keep any leftovers in the fridge or freeze in portions.