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Peel, deseed and dice the butternut Squash, and peel and finely chop the onion and carrot. Cook the Squash in boiling water for 10 minutes, or until tender, then drain.
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Meanwhile, heat the oil in a medium pan on a medium heat, add the onion and carrot, then fry for 5 minutes, or until softened. Add the squash, 150ml water and simmer for 15 minutes with the lid on. Next, add the sweetcorn and coconut milk, replace the lid and simmer for 5 minutes, or until the veg is soft. Allow to cool, then chop or mash to the desired consistency.
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