Directions

1. 1

   Preheat your oven to 200°C (400°F). Cut the butternut squash in half lengthwise and use a spoon to scrape out and discard the seeds. Cut the squash flesh into 3 cm chunks, then toss them in a large roasting tray with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Roast for 45 minutes until the squash is very tender and lightly caramelized.

2. 2

   After the squash has been roasting for about 25 minutes, remove the seeds and stems from both peppers and tear the flesh into bite-sized pieces. Add the pepper pieces to the roasting tray, turning the squash at the same time. Return to the oven for the remaining 20 minutes.

3. 3

   While the vegetables roast, pour boiling water over the vermicelli rice noodles in a bowl. Let them soak for about 5 minutes until tender, then drain well and toss lightly with a little olive oil to prevent sticking. Set aside.

4. 4

   Pat the tofu dry by wrapping it in a clean kitchen towel, then place it on a plate or cutting board. Weight it down with tins or a heavy object for a few minutes to press out excess moisture. Once drained, trim the spring onions at the base where the white and green parts meet. Thinly slice the green parts and place them in a bowl of iced water to crisp; roughly chop the white parts and set aside separately.

5. 5

   Cut the pressed tofu into 6 equal cubes. Toss the tofu with 2 teaspoons of olive oil, a pinch of sea salt, and black pepper. Heat a large, deep non-stick pan over medium heat and carefully place the tofu pieces in the pan. Fry for 5 to 10 minutes, turning regularly, until all sides are golden and crisp. Transfer to a plate. Finely grate the lime zest over the tofu and set aside.

6. 6

   Place the same pan back on medium heat. Add the chopped white parts of the spring onions and cook gently until they just begin to soften, about 1 minute. Stir in the Thai red curry paste and cook together for another minute until fragrant, stirring continuously.

7. 7

   Pour the entire tin of light coconut milk into the pan, then add 800 ml of water (equivalent to 2 tins of the coconut milk). Stir well to combine and bring the mixture to a gentle boil over medium heat.

8. 8

   Transfer three-quarters of the roasted squash and peppers from the roasting tray to the pan. Reserve the remaining roasted vegetables for serving. Simmer the soup gently for 3 to 4 minutes, then use an immersion blender to blend to your preferred consistency—smooth, chunky, or somewhere in between. Season carefully with sea salt, black pepper, and fresh lime juice to taste.

9. 9

   To serve, divide the cooked vermicelli noodles among 6 bowls, then top each with some of the reserved roasted squash and peppers. Carefully ladle the hot soup over the noodles and vegetables. Place one cube of crispy tofu in each bowl, then drain the spring onion greens and scatter them generously over the top. Cut the remaining lime into wedges and serve alongside for squeezing over individual bowls.