1 butternut squash, skinned, gutted and cut into small pieces
1 cup coconut milk
1/4 tsp all spice
1/4 tsp cinnamon
1/4 tsp iodized salt
Place butternut in boiling water or stock (enough to cover) and bring to boil.
Cover and simmer on a low-medium heat until butternut is soft.
Drain the excess liquid but reserve a little in case you need to thin out the soup.
Use a hand blender or blender to puree the squash and add in other ingredients.
When I serve I add in two tablespoons (one ice cube size) of broccoli puree to the bowl.
Serve with wholemeal toast strips.