Ingredients

• 4 1/2 cups butternut squash (2 medium sized) or pumpkin – peeled, deseeded and chopped into rough cubes
• 1 cup sweet potato (1 medium), peeled and roughly cubed
• 2 cups chicken or vegetable stock
• 1 medium onion, roughly diced
• 3/4 cup coconut milk
• 2 tsps fresh ginger, peeled and roughly chopped
• 3 cloves garlic, roughly chopped
• 1 tsp nutmeg
• 1/2 tsp turmeric
• 1 – 2 tsps cayenne pepper, optional
• 1 tablespoon red Thai curry paste, optional fix you want an extra kick!
• Salt and pepper
• Coriander, finely chopped

Method

1. Place the squash (or pumpkin) sweet potato, onion, ginger, garlic and stock in the slow cooker. Cook on low for 4 hours or high for 2 hours until vegetables soft and cooked through.
2. Add coconut milk and spices and blend together and heat up gently.
3. Season to taste and stir in the coriander.
4. Garnish with a swirl of coconut milk or yoghurt if you like, seeds and slices of fresh chilli if you dare!