500 g (1 lb) butternut squash, peeled, deseeded and cut into cubes
1 small red chilli, finely chopped
1 teaspoon ground coriander
400 g (13 oz) can coconut milk
600 ml (1 pint) rich chicken or vegetable stock
300 g (10 oz) spinach leaves
warm naan breads, to serve
Heat the oil in a large, heavy-based saucepan and cook the onion, butternut squash and chilli over a medium-high heat, stirring frequently, for 8 minutes until softened. Add the coriander and cook, stirring, for a few seconds, then stir in the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stir in the spinach leaves and cook for 1 minute until just wilted. Ladle the soup into warmed serving bowls and serve with warm naan breads.