Heat sunflower oil and soften chopped onions with stick celery, chopped garlic cloves and grated ginger.
Stir in Thai red or green curry paste and chopped squash. Cook for 2 minutes, then add stock.
Simmer for 20-25 minutes until the vegetables are soft. Add coconut milk, season and purée with a stick blender. Add more water if it's too thick. Serve with chopped coriander and chilli.