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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the butternut chunks 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, 18-20 mins. Turn halfway through.

Meanwhile, drain and rinse the chickpeas in a sieve. 

Trim the green beans, then cut into thirds.

Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

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

Once hot, add the chicken and green beans. Stir-fry until tender, 4-5 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic, ginger puree, red Thai style paste, ground turmeric and half the lime zest. Cook until fragrant, 1 min.

Once fragrant, stir in the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened slightly, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, roughly chop the coriander (stalks and all).

When ready, stir the roasted butternut and half the coriander through the soup. Simmer for 1 min.

Add a squeeze of lime juice, then remove from the heat.

Taste and season with more salt, sugar and more lime juice if needed. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

Share the khmer curry soup between your bowls.

Sprinkle over the remaining coriander.

Serve the remaining lime wedges alongside for squeezing over.