2 sticks of celery, chopped
1 medium sized carrot, chopped
1 medium sized onion, chopped
2 cloves of garlic, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp cumin
1/2 tsp garam masala
1 x 800g-900g butternut squash (600g peeled & de-seeded weight)
700ml chicken or vegetable stock
1 x 400ml tin of coconut milk
Salt and ground black pepper
Peel and chop all your vegetables to begin with. To prepare the butternut squash, remove the top and tail and peel off the thick skin completely. Slice down the middle vertically, scoop out the seeds with a spoon, then chop the butternut flesh into rough chunks.
Melt the butter in a large heavy based saucepan. When it begins to foam add the chopped celery, onion, garlic, chilli, cumin and garam masala. Stir to coat the vegetables with the butter and spices and season with salt and freshly ground black pepper. Cover the vegetables with a butter wrapper (if you have one and place a lid on the pot to allow the vegetables to sweat over a very low heat for about 10 minutes. Add the chopped carrots and butternut squash, along with enough stock to generously cover the vegetables. Bring to the boil, then reduce to a simmer until the vegetables are tender. This will take approximately 15 minutes.
Liquidise the soup, then place back in the saucepan and stir in the coconut milk. Gently heat for a minute or two. Taste to check the seasoning. Thin out with extra hot stock if necessary.