Butternut Squash and Chickpea Soup

Pre-heat the oven to 180C. Cut the butternut squash in half and remove the seeds. Place cut side down on a baking tray and bake for 25 to 40 minutes.

Drain the chickpeas, mix with half a tablespoon of olive oil, season, and place on a baking tray in the oven.

Finely chop the onion, grate or chop the garlic and ginger, and de-seed and chop the chilies.

Heat oil in a pan and add the onion, cooking until softened (about 10 minutes).

Add the garlic, ginger, chilies, ground cumin, and turmeric. Cook for 2 minutes.

Drain the red lentils and add them to the pan.

In a jug, mix 70 grams of creamed coconut with 700 millilitres of hot water and add to the pan. Bring to a boil, then reduce to a simmer for about 20 minutes.

Chop the coriander stalks and add them to the pan, reserving the leaves for garnish.

Once the squash is ready, roughly chop it and add to the soup, cooking for a further 5 minutes.

Add lime juice to taste.

Blend the soup with a hand blender or transfer to a blender.

Return soup to heat, adding more water if too thick and more lime juice if required.

Serve the soup with crispy chickpeas and chopped coriander.