Thai Spiced Butternut Squash and Coconut Soup

Ingredients:
2 shallots - finely chopped
1 red chilli - sliced
1 lemongrass stalk - finely chopped
3 tsp minced ginger
1/2 a large butternut squash - peeled, deseeded and diced (or 1 small butternut squash)
400ml tin of coconut milk
400ml water 

Method:
Place all the ingredients into a large pan and bring up to the boil
Turn down the heat and simmer for about 25 minutes or until the squash is tender and soft
Remove from the heat and liquidise or blend the soup until smooth

Serves 4 (or 6 as a starter)
Garnished with rocket and served with granary bread
Add salt to taste