Roasted butternut squash & coconut soup with black rice pasta.

Ingredients:

1 butternut squash

1 can of coconut milk

1 can of cannellini beans

1 cup of vegetable stock

Seasoning

1 tsp of mustard powder

2 tsp hot cajun seasoning

1 tsp of coriander powder

1 tsp of garlic powder

1 tsp of onion powder

1/2 tsp of coconut oil

115g (half pack) of organic black rice pasta

1/2 lime

1 chili

Handful of coriander

Handful of fried shallots

Method:

Preheat the oven to 180 degrees, then cut the butternut squash in half and scoop out the centre to clear away the seeds. Drizzle olive oil over the squash, then place it in the oven. This will roast up to 30-40 minutes in the oven. You will know it is done when it is soft all the way through. Once cooked, take this out of the oven to cool, then peel the skin off. You’ll only need the soft inside.

In your blender, put the flesh from your squash, coconut milk, cannellini beans, vegetable stock, mustard powder, hot cajun seasoning, coriander powder , garlic powder and onion powder. Blend until smooth.

Place the black rice pasta in boiling water for 7-10 minutes until soft, then drain it. Dress it in coconut oil, lime and seasoning.

Plating up:

Take a ladle spoon full of butternut soup and pour into a bowl, then place a serving of black rice pasta in the centre of the dish in a nice heap. Finally, decorate with chopped chili, coriander, fried shallots and a drizzle of coconut milk.