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Ingredients:

• 1 large butternut
• 1 ½ cans of light coconut milk
• 1 tablespoon brown sugar
• 1 large onion
• 2 tablespoons butter
• Salt to taste
• Ginger to taste

Method:

1. Cut the butternut in half lengthwise.
2. Scoop out and discard the seeds.
3. Rub the butternut with about 1 tablespoon of melted butter and sprinkle with salt.
4. Roast the butternut with the cut-side up on a baking tray for about an hour at 190°C. (You will know that it is ready when a butter knife goes into it with ease)
5. While the butternut is roasting, sauté sliced onion in a tablespoon of butter and when it is soft, add the brown sugar and cook for about 3 minutes. Remove from heat.
6. When the butternut is roasted, scoop the flesh out with a spoon and put it into a blender.
7. Add the onion and brown sugar mixture.
8. Add the coconut milk.
9. Add a dash of ginger to taste.
10. Blend until smooth.
11. Heat and serve.