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Export 10 ingredients for grocery delivery
Step 1
Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
Step 2
When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.
Step 3
Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.
Step 4
Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.
Step 5
Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.
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