Thai prawn and butternut squash soup

ServeS: 4 PreP: 15 mins Cook: 55 mins 1. Preheat oven to 200°C/400°F/Gas mark 6. 2. Drizzle 1kg (2lb 4oz) butternut squash (seeded, peeled and cubed) with 1-2 tbsp oil and season, bake for 35-40 mins 3. Transfer squash to a large saucepan with 5 tbsp red Thai curry paste and cook for 1-2 mins over a medium heat. 4. Pour in 240ml (8fl oz) chicken stock and 2 x 400g can half-fat coconut milk and bring to the boil. Reduce heat and simmer for 10 mins. Remove from the heat and blitz with a stick blender until smooth. 5. Return to the heat and add 500g (1lb 3oz) raw king prawns, cook for 2-3 mins until pink. serve topped with sliced red and green chillies. Per serving: cals 425, sugar 14g, fat 22g (sat fat 13g) recipe from Food tolove.com.au