3 1/2 lb winter squash, peeled and roughly chopped
2 tbsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a bit
3 – 4 tbsp Thai red curry paste
14 or 15 oz can coconut milk
4 cups chicken stock
fresh lime juice and sugar for seasoning
1 red chile, sliced, to serve
Heat the oven to 400 F
Toss the winter squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8 to 10 minutes until softened.
Stir in the curry paste for 1 minute, followed by the roasted squash, all but 3 tbsp of coconut milk and the stock.
Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.
Cool for a few minutes, then whizz until smooth in the blender.
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
Serve drizzled with the remaining coconut milk and scattered with chile, if you like