Heat the sunflower oil and soften the 2 finely chopped onions with a stick of celery, 2 chopped cloves of garlic, and 2cm piece grated ginger. Stir in 1tbsp Thai red or green curry paste and 500g squash (prepared weight), peeled, de seeded and chopped.
Mix everything together well cook for a couple of minutes more then pour over 750ml veg or chicken stock. Simmer slowly for 20-25 minutes till all the vegetables are soft.
Add 250ml coconut milk, season well and purée with a stick blender or in a liquidizer. Add a little more water if too thick. Serve with some chopped coriander and chili if you like.