Once the squash is cooked, heat the butter in a large saucepan over medium heat. Add the onion and sauté until softened, 2-3 minutes. Put the squash, sauteed onion, basil leaves, coconut milk, maple syrup, and salt into a heavy-duty blender or a food processor. Puree until smooth.. I've added garlic and you could add different spices if you're not fond of chilli. I do think chilli is the best match for it though. Makes 2-3 servings . Ingredients: 1 butternut squash; Salt and pepper; 1 red onion; 1 clove of garlic; ¾ tsp dried red chilli flakes; 600ml hot vegetable stock; 200ml coconut milk; Method:

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STEP 3: While the squash is baking, dice your onion and finely chop ginger and garlic. STEP 4: Heat the oil in a large pot over medium-low heat. Add the onion and cook for 5 minutes or until soft and translucent. Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat.. Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally. When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes. Add the coconut milk, bring to the boil then simmer.