350g Butternut Squash and Sweet Potato (I used a pre-prepared vegetable bag - 50% of each)
1 tablespoon Coconut Cream
20g Fresh Ginger (Peeled)
1 Small Banana Shallot (Peeled)
500ml Hot Vegetable Stock
1 handful Fresh Coriander
Salt and pepper to taste
Put the ginger, butternut squash, sweet potato and shallot into your blender and blend until you have a puree
Add the hot stock and coconut milk and continue to blend on full power until the mixture heats up for 6-8 minutes (If you are using a conventional blender once you have a smooth mixture, put everything into a saucepan to heat through).
Add most of the coriander, reserving a few leaves for garnish. Blend for a further 30 seconds. If you are using a conventional blender you will need to chop the coriander finely to avoid having to return the mixture from a saucepan to the blender. Taste and season with salt and pepper as required.
Serve garnished with fresh coriander and if you like, a drizzle of coconut cream