Spicy cream of Butternut Soup

1 medium Butternut Squash, peeled and chopped
1 large red onion, peeled and chopped
1 large carrot, washed, topped and tailed and chopped
1 tsp coconut oil
1-2 tablespoons ground corriander
2 tsp ground cumin
1/4 tsp celery salt
pinch ground cayenne ( more if you want heat)
2 cups veg stock ( I use a vegetable bullion/sock cube and boiling water as I don't like the taste of the carton stocks)
1 tin lite coconut milk
Half tin creamy coconut milk (the rest can be put in a container in the fridge for a couple of days)

Melt the coconut oil over low heat, add onion and start to soften, add carrot and squash.  increase heat to medium low and cook for a few minutes until onion is softened. Add spices and cook for  minute stirring. Add a little water if they begin to stick. Add stock and turn up heat. When the soup comes to a simmer add coconut milk stir well and  bring back to simmer. Cook for 40 minutes or until squash and carrot are tender.

Transfer all veg to a liquidizer add the half tin of creamy coconut milk and puree. Be really careful as this is hot and some liquidizers spurt.

Return the mix to the pan and stir to combine with the soup liquid. Season with lemon pepper.

If you are serving to guests you may want to use a little of the remaining coconut milk to make a swirl and garnish with a little cilantro/corriander leaves.