Thai Butternut Squash Soup

For lunch today, I had a lovely Thai Butternut Squash Soup - the recipe is from Allotment 2 Kitchen. The only change I made in the recipe was to just roughly chop the peeled butternut squash and roast it at 350 degrees for about an hour and a quarter - I figured since I was going to puree it the size of the pieces didn't matter too much. It was lovely, spicy and aromatic, and I served it over white Bashmati rice. What could be better - a nice bowl using butternut squash, broth, coconut milk, Thai spices and some tofu (pan-fried with spices) and spinach, garnished with coriander - the colors were beautiful too!