Soup: Heat the oil in a large pot and sauté span the onion and butternut until the onion is soft. Add the lemongrass, chillies and 2 litres of the strained stock and simmer for about 60 minutes or until the butternut is cooked and soft. Blend small batches of the soup in a food processor until smooth. Pour into a clean saucepan, add the coconut milk and season with salt and pepper. Bring to the boil and serve hot with an onion and poppyseed loaf.
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