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Put the cubed buttercup into a pot with boiling water just covering and cook on high for 8 minutes or until the buttercup is only just starting to soften. Take off the heat.
To a large pot on medium heat add the oil, red and green curry, ginger, leek, carrot and turmeric, sauté for about 5 minutes until the leek and carrot softens.
Add the nut butter and lentils in brine (you want the brine) and scoop out half of the butternut and add it into the big pot. Cook for a further 8 minutes until the buttercup is soft.
Add the salt, vegetable broth and coconut milk, stir to combine.
Very carefully take this mixture out in batches and blend until creamy, then add it back to the large pot.
Get a masher and gently mash the remaining buttercup that’s in the other pot – you still want some chunky pieces so don’t mash very hard.
Put the ‘mashed’ butternut and water in with the other ingredients and simmer for 15 minutes.
Adjust the seasoning with salt and pepper if needed.
Serve in bowls with coriander and heated ciabatta.