Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the squash and scoop out the seeds (see our tip, overleaf, for making the most of them). Chop the squash into 2cm chunks – no need to peel it.

Spread the squash out in a large roasting tin. Dot over ½-1 tsp harissa paste (harissa is spicy, so use as much or as little as you prefer). Add 1 tbsp olive oil and a pinch of salt. Shake the tray to mix the squash with the seasoning, then slide into the oven for 15 mins.

While the squash roasts, peel and slice the onion into thin wedges. Slice the tomatoes to match. When the squash has roasted for 15 mins, take it out of the oven. Add the onion and tomatoes to the tin. Drop in the whole, unpeeled garlic cloves. Return the tin to the oven and roast for 30 mins till all the veg are lightly charred.

Take the veg out of the oven. Carefully pick out the garlic cloves. Tip the veg into a blender. Squeeze in the roasted garlic flesh, discarding the skins. Pour in the coconut milk along with 400ml cold water. Blitz, adding more water if needed. No blender? Add the coconut milk and water to the roasting tin and blitz with a hand-held blender, or mash the veg as smoothly as possible with a potato masher then stir in the coconut milk and water.

Pour the soup back into the roasting tin and set the tin over a medium heat – or tip everything into a pan. Warm for 2-3 mins. Taste and more salt if you like. Ladle into warm bowls and top with the coconut flakes and coriander leaves to serve.