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.