Red Kuri Squash Velouté with Coconut and Ginger

Preheat the oven to 200°C fan. Rub the cut sides of the squash with 1 tbsp of the coconut oil and season with a pinch of salt.

Place the squash halves cut-side down on a lined baking tray and roast for 50–55 minutes until the flesh is completely tender when pierced and the cut sides are deeply golden and caramelised.

Remove the squash from the oven and leave to cool for 10 minutes, then scoop the flesh away from the skin — the skin is edible but can impart a slightly bitter note once blended, so discard it or add just half if you prefer a more rustic flavour.

While the squash cools, warm the remaining 2 tbsp coconut oil in a large saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until soft and translucent.

Add the garlic and grated ginger to the pan and cook for 2 minutes, stirring constantly, until fragrant and just beginning to colour.

Add the ground coriander, turmeric, and white pepper to the pan and cook for 1 minute, stirring continuously, until the spices smell toasted.

Add the roasted squash flesh to the pan along with the hot vegetable stock and coconut milk. Stir to combine, bring to a gentle simmer, and cook for 10 minutes to meld the flavours.

Remove the pan from the heat. Using a high-powered blender, blend the soup in batches until completely smooth and silky — at least 90 seconds per batch for the best texture.

Return the blended soup to the pan over low heat. Stir in the lime juice, maple syrup, and 1½ tsp salt. Taste and adjust seasoning, adding more salt, lime, or maple syrup as needed.

Ladle into warmed bowls and finish each with a swirl of coconut cream, toasted pumpkin seeds, a pinch of chilli flakes, and fresh coriander leaves.