- 350 gr butternut squash and sweet potatoes (diced - some supermarkets sell this already diced)
- 1 onion (diced)
- half a teaspoon grated garlic
- a teaspoon grated ginger
- 2 tablespoons olive oil
- juice of half a lime
- salt
- 1 tin of coconut milk
- water
- coriander
Heat the oil, add the garlic and ginger and let it fry for a minute. Then add the onion (medium heat) and wait for 3-4 minutes until it gets soft. Add the butternut squash and sweet potatoes and let it fry for 3 minutes. Add the salt and then the coconut milk. Fill in the tin with water and add it to the pan. Let it all simmer for 15-17 minutes until it gets soft. Blend it all with a hand-held blender. Add the lime juice and the coriander just before you are going to serve it.
My children prefer this without the ginger.
