Ingredients For Soup:

1 oz Kerrygold

Salted Butter

35 oz butternut squash, skinned, deseeded and cut into 2.5cm pieces

1 tsp ground cumin

1 tsp garam masala

2 garlic cloves, crushed

7 oz onions, chopped

24 fl oz hot vegetable stock

10 fl oz coconut milk

Sea salt and freshly ground black pepper

For Garnish:

Pumpkin seeds and coconut flakes

Instructions:

  1. Melt Kerrygold Salted Butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.
  2. Cover and leave to simmer, stirring occasionally, for about 15 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. Serve hot and garnish with pumpkin seeds and coconut flakes.