Thai-Style Butternut Squash Soup

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Boil a kettle

Heat a large pot, with a lid, with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion, butternut squash cubes and chopped pepper with a generous pinch of salt and pepper and cook for 6-8 min or until the vegetables are beginning to soften

Meanwhile, peel and roughly chop your garlic and peel (scrape the skin off with a teaspoon) and roughly chop (or grate) the ginger

Slice your red chilli[es] finely and separate your coriander leaves from the stems

Bash your lemongrass with a rolling pin, then chop in half

Once the vegetables have softened, add the chopped garlic, chopped ginger, coriander stems and half the coriander leaves (save some for garnish!) to the pot and mix it all together

Add the halved lemongrass and half the sliced chilli (can't handle the heat? Go easy!) and cook for 1-2 min further or until fragrant

Combine your creamed coconut and vegetable stock mix with 500ml [650ml] [950ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock to the pot with the juice of half your lime[s] and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until the butternut squash is fork-tender

Cut the remaining lime into wedges

Heat a large, dry, wide-based pan over a medium-high heat

Sprinkle your rotis with a little cold water

Once hot, add the rotis to the pan and cook for 1-2 min on each side or until warmed through

Remove the pot from the heat and discard the cooked lemongrass

Blitz until smooth with a (stick) blender and season with a pinch of salt and pepper – this is your Thai-style butternut squash soup

Tip: Add a splash of boiled water if the soup is looking a little thick!