Preheat the oven to 200*C | Roasting tin lined with baking paper | Food processor | Deep frying pan

Prepare the roasting ingredients | Trim, peel, deseed and cut the butternut squash into 1 inch chunks | Peel and halve the shallots | Trim the sprouting end off the bulb of garlic | Add the squash, shallots and garlic bulb to the roasting tin | Drizzle over a little olive oil, season with a little salt, put the tin in the oven and roast for 30 minutes until the squash is soft and tender | Remove the tin from the oven and leave to cool to room temperature

Prepare the sauce | Add the contents of the tin to the food processor (squeeze the garlic cloves out of the skin) along with the coconut milk and blitz until smooth and creamy | Warm the coconut oil in the pan over medium heat | Add the thai paste and peanut butter to the pan and stir for 1 minute | Pour the contents of the food processor into the pan along with the juice of 1 lime and sugar (if using), stir to combine and bring to a gentle simmer | Add a little boiling water if the soup has thickened too much (you're looking for the consistency of double cream) | Taste and season to perfection with salt

Finish and serve | Trim and finely slice the spring onions | Open the noodles, discard any of the flavour sachets and cook according to packet instructions | Drain the noodles, quickly transfer to the pan and fold into the soup | Use tongs to transfer the noodles to serving bowls, use a ladle to spoon over the soup | Drizzle over a little chilli oil, squeeze over a little lime juice, garnish with sesame seeds, spring onions and serve immediately