1/2 butternut squash chopped in quarters
1/2 red onion
1/2 red chilli
2 sprigs coriander
1 thumbsized piece of ginger
1/2 chicken stock cube, salt, pepper, nutmeg
1. Heat a tbs of oil in the pan and cook onions until softened. Then add water to simmer other vegetables.
2. When vegetables are cooked (about half hour), mash with big fork in the pot, add seasonings. Add coriander for garnishing.
3. Finish off with a dollop of sour cream on the top.