Butternut Squash & Coconut Soup with Heart Croutons

Serves 4

INGREDIENTS:

2 tbsp of olive oil

1kg butternut squash, skinned, deseeded and cut into

2 inch pieces

1 tsp ground cumin

1 tsp garam masala

2 garlic cloves, crushed

200g onions, chopped

700ml hot vegetable stock / broth

300ml coconut milk

50g coconut flakes

For the heart shaped croutons

4 slices of thick white bread

Olive oil

sea salt and freshly ground black pepper

METHOD:
1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the squash and cook for 10 minutes. Add the spices, garlic and onions and season with salt and pepper.

2. Cover, reduce the heat to low and leave to simmer, stirring occasionally, for about 5 minutes.

3. Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.

4. To make the heart croutons, pre-heated the oven to 180oC. Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking tray, and bake in the oven until golden brown, about 15 minutes.

5. Ladle the hot soup into warmed bowls, sprinkle coconut flakes in top and places 3-5 croutons on top of each soup.