Roasted butternut squash soup (v, df, gf)

This roasted butternut squash soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and squash.Ingredients:1 litre of watersalt and pepper3 tbsp olive oil3 tbsp of tamari1 tbsp of red curry paste2 tsp of freshly grated gingervege stock for 1 litrefresh herbs (coriander or parsley)1 red onion1 clove of garlic1 medium butternut squash½ cup of long grain white rice1 jar of Raglan Coconut Yoghurt (Natural 400ml)Method:Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray)Peel pumpkin and cut into even-sized chunks. Place on tray, drizzle over olive oil and toss around with your hands to coat. Roast pumpkin in the oven for approximately [...]