Availability: In stock
For the garnish
Heat a large pan and add the oil. Add the onion and cook for a few minutes. Stir in the curry paste and ginger, and then cook for a few more minutes.
Add the butternut squash and tomatoes and then cook for another minute, then add the coconut milk and a little of the vegetable stock.
Bring to the boil and then place in the Baking Oven for about an hour. When the squash has become tender, blend the soup and adjust the seasoning. If the soup is too thick, add some more stock.
Garnish with the thinly sliced red onion and fresh coriander and serve with warm naan bread.
By Marcia Pool
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