Delicious and warming on a winters day, it is a cheap meal that is surprisingly filling.
Put Butternut Squash and Sweet Potato Soup Mix, water and stock pot in saucepan, bring to the boil and simmer for 15 minutes.
Remove pan from heat, and leave to cool for 5 minutes. Once cool enough use the stick blender to make the soup nearly smooth.
Add the coconut milk and blend until smooth.
Add the sweet chilli sauce to taste. Serve warm with a nice crispy bread roll.
This keeps well in the fridge for up to 5 days - if it lasts that long!