Butternut Chilli Soup

Directions

1. 1
   Heat olive oil and garlic butter in a saucepan until butter melts.
2. 2
   Add finely chopped onion and saute until tender.
3. 3
   Mix in roughly mashed butternut and then grated tomato.
4. 4
   Add in cream and coconut cream and mix well.
5. 5
   Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon.
6. 6
   Add coconut.
7. 7
   Stir.
8. 8
   Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.
9. 9
   Blend until smooth.
10. 10
    Reheat - I added about 1/4 cup of water to thin slightly.
11. 11
    A bit more can be added if you prefer a thinner consistency.
12. 12
    To serve top off with some toasted almonds and chopped spring onion.