Indian roasted butternut squash soup with seeded naan - Good Food Middle East

Ingredients

• about 1kg butternut squash, cut into chunks
• 2 carrots, chopped
• 3 tbsp Korma paste
• small pack coriander, stalks and leaves chopped but separated
• 1 large onion, chopped
• 1.2l vegetable stock
• ½ x 400g can reduced-fat coconut milk
• 2 reduced-fat naan bread
• 2 tsp garlic-flavoured oil
• 2 tsp poppy seeds