- Melt butter in saucepan, cook onion, red pepper and chilli for about 5 minutes until soft. Add butternut squash and potato and stir.
- Add milk and simmer gently for about 40 minutes until vegetables are soft.
- Blend with hand blender or liquidiser, adjust seasoning.
- Serve in bowls with a swirl of natural yogurt and a few torn coriander leaves.