1 Kuri squash
1 Butternut squash
1 tbsp Olive oil
1 tsp sage
50g creamed coconut (I used a patak’s sachet)
2 chicken (or veg) stock cubes
salt to taste
Cut the squashes in half and place on a tray, cut side up. Roast in a 200c oven, for an hour.
Chop the onion finely and fry in a big pan with a little olive oil. When glassy, add 1 1/2 litres of chicken stock. Scoop the seeds out of the squashes and scrape the flesh out of the shells. Discard the skin and seeds, and add all the flesh to the soup pan.
Bring to boil, then simmer gently for around half an hour. Put the creamed coconut sachet in a cup of hot water, then add to the soup, together with the sage.
Leave to simmer for a further 10 minutes, then blend. Add salt to taste (mine needed a tsp for the 2l of soup I made, but it depends on your stock cube). Serve with crusty bread or buttered toast.