Ingredients:

• 1 medium butternut squash peeled and deseeded cut into smaller chunks
• 1 white onion, peeled and quartered
• 2 garlic cloves peeled
• Extra virgin olive oil
• 1/4 tsp ground ginger
• 2 tsp ground turmeric
• 3 tsp desiccated coconut
• Pinch chili powder or flakes (adjust to your preference of how hot you want this!)
• Juice of 1 lime
• 1 tsp good quality soy sauce (or tamari or coconut aminos for gluten-free version)
• 2 tsp unsweetened smooth peanut butter
• Generous pinch of sea salt and black pepper
• 2 x Bimuno sachets
• 500ml organic chicken bone broth (or vegetable broth for plant-based alternative)

To top

• Couple of sprigs fresh coriander
• Roasted peanuts and/or toasted coconut chips (unsalted and unsweetened)

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Method:

• Line a large baking tray with parchment paper.

• Peel the butternut squash and remove the seeds. Cut into smaller chunks and lay on the baking tray.
• Peel and quarter the onion and peel the garlic cloves and also add to the tray.
• Drizzle generously with olive oil and bake for 35 mins.
• Transfer to a high-speed blender and add the ginger, turmeric, coconut, chilli, lime juice, soy sauce or tamari, peanut butter, seasoning, Bimuno sachets and bone broth.
• Start the blender on low and build up speed until you get a smooth consistency.
• Pour into a medium-large saucepan and gently heat further if you need.
• Transfer to bowls and top with fresh coriander, roasted peanuts and coconut chips.
• Enjoy!