• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Cut the lime into quarters. Peel and grate the garlic (or use a garlic press)
• Trim and thinly slice the scallion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Pop the butternut squash and potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with Thai spice, salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden and cooked through, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, place a large pot over medium-high heat with a drizzle of oil. 
• Add the garlic and cook until fragrant, 1 min.

• In a bowl, make a paste by mixing 2 tsp flour (per 2P), ½ tsp sugar (per 2P) with 400ml water (per 2P), avoiding any lumps.
• Add the coconut milk, stock and flour mixture to the pot. 
• Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins. Continue to stir occasionally.
• Taste and season with salt and pepper.

TIP: Loosen the soup with a splash of water if it becomes too thick.

• While the soup simmers, halve the ciabatta then pop into the oven to warm through, 2-3 mins.
• Once roasted, add the butternut squash and potato to the soup.
• Add the red Thai paste and a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed.

• Share the soup between your bowls.
• Top with sliced scallion.
• Serve with the ciabatta and any remaining lime wedges alongside.