1 handful Fresh Coriander (Cilantro) (Stems removed and reserved.)
1 teaspoon Olive Oil
500g Butternut Squash (Deseeded and cut into chunks. Peeled if you like)
100g Shallots (Peeled and quartered)
10g Fresh ginger (Peeled and chopped)
2 cloves Garlic (Chopped)
Pre-heat your oven to 200c. Place the squash, garlic and shallots in a roasting tin and sprinkle over the oil. Mix well. Roast for 45 minutes, reducing the heat if the shallot shows signs of caramelising
Once the squash is soft, put the content of the roasting tin into a large saucepan and add the coriander stems and ginger. Blitz well, if necessary adding a little water to the mixture
Add all the stock to the mixture and bring to a gentle simmer. Cook for 15-20 minutes.
Add the coconut milk and taste. Season with salt and pepper as necessary.
Serve with the fresh coriander leaves as a garnish.