Instructions:
- Melt Kerrygold Salted Butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.
- Cover and leave to simmer, stirring occasionally, for about 15 minutes.
- Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food processor or hand blender.
- Serve hot and garnish with pumpkin seeds and coconut flakes.