Organic vegetable Stock with 4 cups of water
1x 400ml tin coconut milk
Salt & pepper
Coconut oil for frying
Fry the butternut in coconut oil in a big cooking pot with cinnamon and nutmeg.
Add the broth and bring mixture to the boil, turn down the heat and simmer, partially covered for about 20 minutes until the butternut is tender.
Remove from the heat.
Blend in a blender until completely smooth.
Return soup to heat (low heat) and stir in the coconut milk.
Continue to heat and stir & season with salt and pepper.