• 1 Tbsp. olive oil
• 1 winter squash, peeled and cubed
• 1 onion, chopped
• 1 Tbsp. Thai red curry paste
• 2 c. chicken or vegetable stock
• 2 c. coconut milk

Thai Pesto:

• 2/3 c. roasted unsalted peanuts
• 2 garlic cloves, chopped
• 2 tsp. finely grated fresh ginger
• 2 tsp. Sriracha sauce
• A small bunch of cilantro
• A large handful mint leaves
• 2 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 1 Tbsp. light brown sugar (optional)

Put oil in a heavy-based saucepan and set over medium heat. Add the cubed squash and onion, partially cover with a lid, and cook for 15 minutes, stirring often until starting to soften. Add the curry paste and cook until the paste becomes fragrant. Add the stock and coconut milk and simmer until squash is tender. Transfer the mixture to a food processor or blender and whiz until smooth. Return the blended soup to a clean saucepan. To make the pesto, put all the ingredients in a food processor or blender and blend until you have a chunky green paste. Gently reheat the soup, then ladle into bowls. Top with a generous spoonful of Thai pesto to serve. Serves 4. Adapted from Easy Veganfrom Ryland, Peters and Small.