• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot and roughly chop into small chunks.
• 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, 20-25 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanhile, 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.

• 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 and 300ml water (per 2P) to the pot. 
• Bring to a boil and simmer for 2-3 mins.
• Blend the soup to a smooth consistency, add more water if required little by little. 
• Taste and season with salt, pepper and lime juice.

• While the soup simmers, halve the bread lengthways then quarter widthways.
• Pop into the oven to warm through, 2-3 mins.

• Share the soup between your bowls.
• Top with a sprinkling of sliced scallion. Drizzle the chilli oil over the top.
• Serve with bread and any remaining lime wedges alongside.