Makes 4 portions

Ingredients:

1/2 large butternut squash, peeled, de-seeded and diced (or 1 whole small)

1 large onion, peeled and thinly sliced

2 Tbls. coconut oil or butter

1/2 tsp. chili flakes (more or less or omit to suit your taste)

1.5 tsp. yellow curry powder

1/2 tsp. fennel seeds

1 tin coconut milk

enough water to cover

Salt

1 fresh lime, cut into wedges

Method:

In a large pot set over medium/low heat, sweat the onion in the coconut oil with a pinch of salt. Cook gently until very soft but no colour. About 7 minutes. Then add in the spices and chili and cook another minute. Add in the pumpkin and cook that on low heat with another good pinch of salt until that is beginning to soften, about 10 minutes longer. Add in the coconut milk and enough water just to barely cover the pumpkin. Add another pinch of salt at this stage and cook on a low simmer until the pumpkin is very soft and falling apart, approximately 15 minutes. Blench on high until very smooth. Check for seasoning and serve hot with a good squeeze of lime.