Melt the butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.

Cover and leave to simmer, stirring occasionally, for about 15 minutes.

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.

Serve hot and garnish with pumpkin seeds and coconut flakes.