600gbutternut squash peeled - deseeded and roughly chopped
2carrots peeled and roughly chopped
1onion - peeled and roughly chopped
1clovegarlic - peeled and roughly chopped
1pintchicken - or vegetable stock - preferably homemade
50gcoconut butter or creamed coconut - chopped (I use Coconut Merchant coconut butter)
1tspground cumin
1tspground coriander
Salt and black pepper to taste
Instructions
If you are using a pressure cooker, place the spices in the dry pan and place on a medium heat. Stir for about 1 minute until you smell the spices starting to cook
Add the remaining ingredients and cook on high pressure for 5 minutes. Release the pressure, blend and serve.
If you are using a saucepan add the spices and dry fry for about a minute until you smell them.
Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened
Add the remaining ingredients and leave to simmer with the lid on over a low heat for approx. 30 minutes or until the vegetables are very soft