4 cups cubed squash
1 cup coconut cream
1 onion, cubed
1 small piece of fresh ginger, chopped
1⁄2 cup fresh basil leaves
2 1⁄4 cups vegetable broth
1 tablespoon grapeseed oil
1 pinch sea salt
1 pinch cayenne pepper
Heat 1 tablespoon of grapeseed oil in a large saucepan, then gently cook ginger and onion for 5 minutes, until soft.
2. Add cubed squash to the pan, cooking for 810 minutes, stirring occasionally until it starts
to soften and turn golden.
3. Pour the vegetable stock into the pan, then season with salt and pepper. Bring to a boil, then simmer for 10 minutes until the squash is very soft.
4. Pour the soup into a blender, add coconut cream. Process until smooth.
5. Served garnished with fresh basil leaves.