Thai Spiced Squash and Coconut Soup

Preheat the oven to 200’C

Toss the squash in the oil and the soy sauce and roast for half an hour until cooked

Heat a little oil in a large saucepan and lightly fry the chilli, lemon grass, ginger and garlic for 2 minutes. Add the curry pasta and fry for another 2 minutes. Add the squash to the pan and stir in the stock, 2 tbsp of the coconut powder, the fish sauce and the ketchup. Cover and cook for ten minutes

Try to remove as much of the lemongrass stalks as possible and then blend into a smooth consistency. Return to a gentle heat and stir in the remaining coconut milk, lemon juice and a good twist of seasoning. Once heated through ladle into bowls and enjoy hot.