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.
