Slice a butternut squash in half lengthwise, deseed, place on a baking sheet cut side up, drizzle a little olive oil overtop and bake in the oven at 200c for about 45 minutes.

Fry an onion, 2 garlic cloves and a celery stick (or just use the thick ends of the stalks) all coarsely chopped, in a little plant-based butter till softened. Add 1 large potato, peeled and cut into smallish pieces, and the scooped out flesh of the butternut squash, and cover with vegetable stock and 200ml coconut milk. Stir in a large spoonful of madras paste (or other curry-based paste) and simmer till the potatoes fall apart.

Blend till smooth in a food processor or blender, return to the pot, and adjust the seasonings before serving (sea salt, pepper, squeeze of lime juice, more madras paste). Serve with thick slices of Irish soda bread.

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