• Prepare all the vegetables.
• Heat a large heavy-bottomed saucepan or frying pan on a medium/low heat, then add the oil and allow it to heat. Then add the onion and salt and cook the onion for a few minutes to soften.
  7 ml rapeseed oil, 100 g brown onions , 1 pinch salt
• Then add the vegetables listed and proceed to cook slowly and carefully. Your objective is cook the vegetables until they are soft, with a little bit of caramelisation. It isn't just about softening and cooking. If that was all that was needed, a microwave would do. But no, you need to get some flavour through allowing the vegetables to cook nicely and soften and change.

  This could be done in the oven.

  If things look dry, add more oil or more water. Experiment with a lid to keep the heat in to allow things to cook.
  4 cloves fresh garlic , 300 g butternut squash, 100 g carrot, 1 large red pepper
• Toward the end of cooking, add the ingredients listed. Stir, cook and activate until you can smell the spices.
  1 pinch chilli flakes, ¼ tsp ground coriander, ¼ tsp ground cumin, 1 tsp paprika
• When you can smell the spices, add the lime juice and let it evaporate. Then add the rest of the ingredients listed. Bring to a very gentle simmer and simmer for 10 minutes to bring everything together.
  45 ml lime juice, 1 tsp soy sauce, 1 tsp sriracha, 200 ml water, 130 ml coconut milk
• Take the pan off the heat, allow it to cool off a little, then purée and blend the soup until very smooth. You could pass through a chinois if you want it really very smooth. I'd do that for a professional service.

  Taste! I added ⅛ tsp salt and ⅛ tsp ground black pepper for my taste.
  2 pinches freshly ground black pepper, 2 pinches salt

To serve

• Chopped coriander would work. A little spritz of lime juice would also be nice but go steady with it.
  fresh coriander, lime