Warm your bones soup!

This is one of the best soups I have ever come across, reprinted (and slightly amended) from Keith Kenny's "Cookability".  The best part - not having to peel the squash!

Ingredients:

• 1 butternut squash
• 2 medium sized carrots
• 1 medium sized onion
• Juice of 1/2 lime
• 1 chili, diced or 1 tablespoon dried chili flakes
• 400 ml coconut milk (full fat)
• 3 tbsps. olive oil
• 2 low-salt chicken or vegetable stock cubes
• Pink himalayan or sea salt and pepper

Directions:

Prepare the squash by removing the top and bottom ends.  Cut the body from the neck and cut the body in tow.  Scoop out the seeds with a spoon and rinse away any excess pulp.  

Don't peel the squash.  Chop the squash, onion and carrots into cubes of roughly the same size.  Dice your chili.

Preheat a large pot and add 3 tbsp. of olive oil on a high heat.  Throw all veg into the pot with a pinch of salt and pepper along with the lime juice.  Crumble in two chicken stock cubes and saute the flavors together for 3 to 4 minutes.

Add 1 liter of boiling water and leave to simmer for 15 minutes*, or until all vegetables are soft.  If the liquid is reduced just add another 1/2 liter of boiling water.  Add the coconut milk, stir and bring back to boil before removing from heat.  Blitz soup with a hand blender or food processor until you achieve a smooth consistency.

*The original recipe called for a liter and a half of water, but I found it to come out too thin.  I put in a bit less than a liter and then added if it was getting too low.  Also, I simmered for more like 30 minutes before my veggies were tender.