Fry the onion, lemongrass and most of
the chilli in a large pan with a splash of
water for 2-3 mins until softened – add
more water if it starts to catch. Tip in the
squash and stir. Cover with 1 litre water,
bring to the boil and simmer for 15 mins
until the squash is tender. Add lime juice,
remove from the heat and blitz with a
hand blender until smooth.
Pour in the coconut milk, season, then
return to the heat to gently warm through.
Ladle into bowls and serve with coriander
and the remaining chilli.