A large butternut squash
1-2 vegetable stock cubes
Salt & pepper
1/2 block of creamed coconut
Chilli flakes (optional if you like to have some 'kick')
Juice of a lemon
Chop the onions and then sweat / stir-fry for 10 minutes in plenty of butter on a low-moderate heat. Don't let it burn!
Peel, de-seed and chop the squash.
Add the squash to the onions and cook for a further 10 minutes, ensuring there's enough butter to keep the ingredients moist and able to sweat and caramelise a little.
Put a generous amount of smoked paprika in the pan - and enjoy the aroma! Add the chilli flakes now if you're using them.
Add the creamed coconut, stock cubes and lots of boiling water.
Allow the veg to cook in the water until the squash in soft to touch.
Remove from the heat, add most of the cream and the juice of one lemon.
Blend until smooth.
Add salt & pepper according to your taste.