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Pre-heat the oven to 180c fan. Chuck the squash into a roasting tin and add the curry paste, oil and a pinch of salt and toss together. Add the garlic and drizzle over a little oil. Roast for 40-45 minutes or until tender.
Chuck the squash into a blender and squeeze in the garlic. Add the coconut milk – save a few tablespoons for garnish – fish sauce and lime juice. Blitz until smooth and creamy.
Pour the soup into two bowls and swirl over the remaining coconut milk. Ripple with a skewer if you want to be fancy. Drizzle over the chilli oil and add the coriander. Grab a spoon and dive in.