Peel your onion and cut into quarters. Set one of the quarters aside. Roughly chop the rest. Peel and
slice the garlic. Cut the chilli in half and flick out most of the seeds. Finely chop and put a pinch of it in a
bowl (you’ll use the rest in step 3). Zest the lime.
Cut the butternut squash in half. Scoop out the seeds with a spoon and discard (or roast for a snack).
Chop the squash (no need to peel) into 2 cm chunks.
Heat 1 tbsp oil in a large pan. Tip in the chopped onion, garlic and the remaining chopped chilli. Cook
for 3 mins till fragrant. Stir in the curry paste. Add the squash. Pour in 800 ml boiling water. Cover and
simmer for 20 mins till the squash is soft.
Meanwhile, finely chop the coriander stalks (save the leaves for later). Tip the flour into a bowl,
reserving 1 tbsp for later. Add the coriander stalks. Pour in 1 tbsp oil and 4-5 tbsp water. Knead to form
a smooth dough. Set aside to rest while you make the salsa and soup.
Finely chop the reserved onion quarter. Pop into the chopped chilli bowl. Peel and core the pears. Chop
into small chunks and add to the bowl. Spoon in the white crab meat. Squeeze the lime juice over and stir
well. Put in the fridge to marinate.
When the squash is soft, blend till smooth with a hand-held blender. Alternatively, blitz in a blender.
You may need to do this in batches. Return to the pan. Set over a low heat. Add the lime zest. Taste
and adjust the seasoning.
While the soup is keeping warm, make the coriander flatbreads. Divide the dough into 4 balls.
Roll out into large thin circles. Heat a frying or griddle pan over a medium heat. Cook the flatbreads for
2-3 mins on each side till brown spots appear.
Roughly chop the coriander leaves and add to the crab and pear salsa. Season. Serve the soup
in warmed bowls with the crab and pear salsa generously piled on top and the flatbreads on the side.