To cook squash: Preheat oven to 200C/400F. Cut off the top of squash, then cut horizontally just above the part that houses the seeds. Cut this meatier part in half and place skin side down on a baking tray. Brush with a little olive oil and cook for 50-55mins till soft or fork goes all the way through.

Once squash is cooked and easy to handle, scoop out the flesh and transfer to a blender or food processor, add coconut milk and process till smooth.

Place squash in a medium/large pot on medium- high heat. Add stock & seasonings and cook for 5 mins.

Reduce heat to a simmer for 20-30 mins.

While soup is simmering, remove the ends of your plantains and dice into sections with skin on. Place a pot of water on high heat and once boiling, add plantains. Cook for 15-20mins till skin is black and plantains are soft.

Once plantains are done, you can either dice up the plantains further or serve them in the soup as is.

Enjoy!