Caribbean Curried Corn & Squash Soup - Ainsley Harriott

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-2 fresh corn cobs, cut into 2cm slices
• 250g waxy potatoes, diced
• 200g butternut squash, peeled, deseeded, diced
• 100g red lentils
• 1 x sachet of Ainsley Caribbean Mango Curry Paste*
• 1 litre vegetable stock
• 1 x 400ml tin coconut milk
• 180g frozen sweetcorn
• sliced spring onion, chopped chilli and thyme sprigs, to garnish