Slice the butternut into equally thick slices and brush with olive oil. Place on an oven tray with baking paper.
Roast in the oven for about 20 minutes at 225 C degrees; the butternut should be soft throughout.
Let the butternut cool off then remove the skin.
Heat up olive oil in a pot, fry garlic, red onion, and finely chopped chili on medium heat.
Add the cayenne pepper and vegetable stock. Pour in half of the coconut milk, and add the butternut, whisk around and mash the butternut gently in with the coconut milk. Then pour in the rest of the coconut milk and add lime juice.
Raise the heat of the plate and cook for about 10 minutes on a low heat.
Chop the coriander and add to the soup, cook on low heat for about 10 minutes under a lid.
For a smooth texture, mix your soup with a hand blender. Serve immediately and garnish with extra coriander leaves.

800 gram butternut squash
400 ml coconut milk
1 piece vegetable stock cube
2 garlic cloves
150 ml fresh coriander, chopped
1 piece red onion
1 pinch cayenne pepper
1 piece chili fruit
1 tablespoon lime juice
olive oil