Butternut Squash Soup with Coconut and Ginger

On a recent visit to Germany, my cousin Winni made a wonderful winter (Hokaido) squash soup with coconut milk and fresh ginger. I still haven't got the recipe but I decided to have a go anyway. If my tastebudes remember correctly, it is very similar even though I used a variety of vegetables that needed to be used up. Squash and potatoes on their own would work, too. Carrots, however, give this soup a deeper colour.

3 butternut squash, peeled, cored and cut into smallish chunks
500 g carrots, chopped
250 g sweet potatoes, chopped
500 g potatoes, chopped
1 large onion, finely chopped
4 garlic cloves, finely chopped
a thumb sized piece of fresh ginger, grated
1 red chilli, finely chopped
1.5 - 1.8 l low salt vegetable stock
1 tin of coconut milk (440 ml)
freshly ground black pepper
extra virgin olive oil

optionally:
- soured cream or crème fraîche for serving
- toasted pumpkin seeds

1. Sauté the onions, garlic and chilli until soft but not brown.
2. Add all the vegetables and stir to coat with the onion mix.
3. Add the stock and coconut milk.
4. Add the ginger and season with pepper.
5. Bring to the boil and simmer until the vegetables are soft.
6. Blend and check the seasoning.
7. If used, place a heaped teaspoon of soured cream or crème fraîche into a plate or bowl and top with soup or scatter soup with toasted pumpkin seed.