Peel and deseed the squash. If you would like some ideas for what to do with the skin and seeds, check out the other squash recipes on site.

Cut the squash into 1cm cubes. Mince the garlic. Wash and grate the ginger, you don't need to peel it.

Heat a large pot over medium heat. Once hot, add oil, onions, ginger and garlic. Sauté for 2 minutes, stirring frequently. Add the butternut squash and season with salt, pepper, and curry powder. Stir to coat well. Then cover and cook for 4 mins, stirring occasionally. Add coconut milk, peanut butter, and vegetable stock. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 mins or until butternut squash is fork tender.

While the soup is simmering, cook the tofu. Drain the tofu and pat it dry. Cut it into 2cm cubes. Heat a drizzle of oil in a large skillet over medium-high heat. Once hot, add the tofu and fry for 3-4 mins until it starts to brown. Add the soy sauce, sesame seeds and coconut, if using. Fry for another minute and remove from the heat.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Cook your udon noodles according to package instructions.

To serve, pour the soup into a large bowl, add the noodles and top with the tofu. Scatter some more sesame seeds, coconut coconut and fresh chilli and coriander.