Dietary Gluten Free, Vegan, Vegetarian
Roast the butternut squash, sweet potato, ginger and shallot in a low oven at 160C for 30-40 minutes till soft
Put the ginger, butternut squash, sweet potato and shallot into your blender and blend until you have a puree. Or tip them into a saucepan and add half the stock to help blend the mixture with a stick blender
Add the hot stock and coconut milk and continue to blend on full power until the mixture is velvety smooth. If you are using a jug blender, tip everything into a saucepan. Heat through until piping hot. If the mixture is too thick add hot water till you get something the consistency of single cream
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