Butternut Chilli Soup

• 5 baby butternuts (about 5 cups - steamed and roughly mashed)
• 1 small onion finely chopped
• 1 1/2 tbsp garlic butter
• 2 tbsp olive oil, extra virgin
• 1 cup fresh cream
• 1 can coconut cream (discard liquid)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp corriander powder
• 1/2 tsp chilli powder
• 1/2 tsp mixed herbs
• 1 1/2 tsp grated coconut
• 1 medium tomato grated and microwaved for a minute.

1. Heat olive oil and garlic butter in a saucepan until butter melts.
2. Add finely chopped onion and saute until tender.
3. Mix in roughly mashed butternut and then grated tomato.
4. Add in cream and coconut cream and mix well.
5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon.
6. Add coconut.
7. Stir.
8. Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.
9. Blend until smooth.
10. Reheat - I added about 1/4 cup of water to thin slightly.
11. A bit more can be added if you prefer a thinner consistency.
12. To serve top off with some toasted almonds and chopped spring onion.

baby butternuts, onion, garlic, olive oil, fresh cream, coconut cream, ground nutmeg, ground cinnamon, corriander powder, chilli powder, mixed herbs, coconut, tomato

Taken from cookpad.com/us/recipes/344988-butternut-chilli-soup (may not work)