Roasted squash, coconut and chilli soup recipe

INGREDIENTS

• 1 butternut squash, peeled and chopped into rough chunks
• kg thyme sprigs
• 3 rapeseed oil
• 2 red onions, peeled and roughly chopped
• tbsp red chilli flakes
• 2 x 400ml tin of coconut milk
• 1 vegetable stock, plus a little extra if required
• tsp sea salt and ground black pepper
• 1 loaf crusty bread, to serve