Spiced Squash Soup

Instructions

1. In a large baking tray mix the squash, onion, oil, garam masala, ground cumin, ground coriander, turmeric and chilli flakes. Roast in the oven 200C/gas 6 for 30-40 minutes until the squash is soft.
2. Combine the roasted squash with the vegetable stock and blend until smooth. Add the lemon juice. Transfer to a saucepan and keep warm.
3. In a small frying pan, heat the oil and then fry the curry leaves, onion seeds and garlic for 1-2 minutes.
4. Add the desiccated coconut and fry for 30 seconds, until the coconut has browned. Pour this in to the soup and stir through.
5. Serve sprinkled with more toasted coconut.