Preheat the oven to 180 °C.
Place the peppers, tomatoes, butternut and onions in an ovenproof dish and drizzle with olive oil or dressing and roast for about 30 minutes or until slightly blackened.
Place in a saucepan, add 500 ml water and the coconut milk.
Bring to the boil and simmer rapidly for 10 minutes.
Process in a food processor until smooth, strain through a sieve and season with salt and pepper to taste.
Pour into soup bowls and garnish with strips of puff pastry.
Chop 10 olives and add to the olive oil with a bit of garlic and fresh basil.
To make puff pastry strips, roll out a 400 g roll of frozen puff pastry until slightly thinner and cut into long strips about 3 cm wide. Roll a pastry lattice cutter over the pastry strips. Whisk an egg yolk with a little milk and brush the pastry strips with the mixture. Arrange the strips on a baking sheet and bake at 200 °C for 10 minutes or until golden brown.