Fry the Thai red curry paste in the olive oil over a medium to low heat for 1 minute or until fragrant.
Add the diced butternut, then turn up the heat to medium high and add the coconut milk and stock
Simmer for 15 to 20 minutes, or until thickened and the butternut is tender
Remove from the heat and, using a hand blender, purée the soup until smooth but still thick
Season to taste
Reheat the soup in a clean saucepan
Ladle into bowls and top with toasted coconut shavings and fresh coriander
Notes
With the bright colour of butternut this is like sunshine in a bowl, warm and comforting.An addition of a sprinkling of coriander, some chopped chillies and a few diced crispy bacon bits will add some piquancy to the dish. A drizzle or two of some chilli oil or olive oil would also add some warmth.