Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, heat a medium frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Set aside for later.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Cut the lime into wedges.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir through the garlic, ginger puree and yellow Thai style paste and cook until fragrant, 1 min. 

Add the coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts).

Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins.

Taste and season with salt and pepper.

While the soup simmers, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a squeeze of lime juice, then taste and add more salt, pepper and lime if needed.

Share the soup between your bowls and top with the cashew nuts.

Serve with the naan and any remaining lime wedges alongside. 

Enjoy!