Preheat oven to 200°C.
Line a roasting tray with baking paper and place the butternut on the tray.
Drizzle with olive oil and honey and season with salt and freshly ground black pepper.
Roast in oven for about 25 minutes until soft and caramelized.
Remove from oven and set aside.
Heat a pot with a little more oil and add the onions, ginger and lemongrass.
Sauté until all the flavours have released and then add the curry paste and continue to fry for a few more minutes.
Add the butternut to the pan along with the stock and coconut milk and bring to the boil.
Simmer for about 5 more minutes before blending into a smooth soup.
Season with a little soy sauce and stir in the chopped coriander just before serving.Reprinted with permission of Source Food.