Pop a glug of olive oil into a casserole style pan and sauté the Thai red curry paste and sliced spring onion for 1–2 minutes until fragrant. Then add the carrot, celery and the butternut and cook for 3–4 minutes. Now pour in the stock, bring to a boil, then simmer for15–18 minutes with the lid on until the veg is soft.
For the topper, tun the oven to 200 degrees fan. Toss the reserved butternut with the 5-spice, white pepper, garlic granules, sesame oil, honey and a pinch of salt (keep the spring onion out). Now spread on a lined baking tray and roast for 12-15 minutes until starting to colour. Scatter over the seeds and roast for 3-4 minutes more until the squash is golden and the seeds are toasted; immediately toss with the finely diced spring onion.
Take the soup off the heat and blend smooth with a stick blender, then add the cottage cheese and blend again until silky. Season to taste with soy and fish sauce. Loosen with hot water if its too thick. Stir the shredded chicken through the hot soup to warm. Ladle the soup into bowls and scatter over the topper. Serve with fresh coriander, red chilli and lime wedges if you wish.
