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 green beans and stir-fry until tender, 4-5 mins.

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.

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.