Sunshine Squash Soup

This sun coloured soup cures all ills.  I'm convinced!  Super easy to make too.

1 medium onion, sliced

1 large butternut squash, peeled and cubed

1-2 de-seeded red chillies

1 can coconut milk

Juice and zest of 2 limes

Cook the onions and cubed squash in a pan in some olive oil until the onions are translucent and the squash is almost tender, adding a splash of water if it starts to burn. 

Add the chillies, sliced and the coconut milk and cook for about another 5 mins or until the squash is soft.  

Whizz it all up either in a blender, processor or with a hand blender, adding water if it's too thick.  Finally add the zest and juice of the limes.  Season with salt and pepper to taste.

This soup keeps well- I often keep a plastic cup thing of it in the freezer as an emergency cheer lunch on a gloomy day.