• Preheat your oven to 240°C/220°C fan/gas mark 9.
• 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.

• Trim the carrot and chop widthways into 1cm rounds.
• Pop the butternut squash and carrot onto a large (lined) baking tray.
• Drizzle with oil, season with Thai spice, salt and pepper.
• Toss to coat and spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Once the veg is cooked, place a pot over medium-high heat with a drizzle of oil.
• Add the roasted carrot and butternut.

• Add the garlic, coconut milk, stock, red Thai paste, chilli flakes (use less if you don't like spice) and ½ tsp sugar (per 2P) to the pot. 
• Bring to a boil and allow everything to warm through.
• Taste and season with salt, pepper and lime juice.
• If you like, blend the soup until smooth.

TIP: If you wish to blend the soup, loosen the soup with 50ml water. If it's too thick, add more water until it's your desired thickness. 

• While the soup simmers, halve the ciabatta.
• Pop into the oven to warm through, 2-3 mins.

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