Method

• Preheat the oven to 180 degrees Remove the skin and seeds from the squash, cut into chunks
• Peel and dice the carrots, drizzle the squash and carrots with olive oil and spread on a roasting tray
• Roast until the squash and carrots are tender Roughly cut the onion and garlic and sautee in a pot with a little olive oil until softened
• Add the cooked carrots and squash and the fresh grated ginger Cover the vegetables with the stock and bring to a simmer for 15-20 minutes Add the coconut cream Remove from the heat and cool before blending smooth Check the seasoning and add more salt and