Instructions

1. Peel the squash and cut into 1 inch cubes. The cubes don’t have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
2. Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
3. Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don’t burn.
4. Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.
5. Serve the soup with the toasted seeds and a swirl of creme fraiche and any other toppings.