Recipe: Thai butternut and coriander soup

Ingredients

• 1 kg butternut, peeled and cubed
• 2 Tbsp (30ml) olive oil
• 2 Tbsp (30ml) honey
• Salt and freshly ground black pepper
• 2 onions, chopped
• 1 Tbsp (15ml) ginger, grated
• 1 stalk lemongrass, peeled and finely chopped
• 3 Tbsp (45ml) Thai red curry paste
• 2 cups (500ml) chicken or vegetable stock
• 1 cup (250ml) coconut milk
• Soy sauce and freshly ground black pepper to taste
• 15g coriander, roughly chopped