I made nice Red Thai soup yesterday-0 points!! I didn't put coconut milk in it simply because I like to have a steady stream of 0 points soup at hand if I'm hungry. This is what I used:
1 butternut squash, deseeded, sliced in half-I like to keep the skin on because once blended, you don't taste it. Jamie Oliver recommends it too!!
2-3 red onions, paper on and sliced in half
2 red peppers, deseeded and sliced in half
1 1/2tbsps red Thai curry paste
Turn oven on to hottest temp-place onions and peppers sliced side down and butternut squash sliced sides up. Roast for approx 45 mins.
Once done, be careful as food is really hot, gently squeeze onions out their paper skins into a large soup pan, roughly chop squash and peppers and also fire into pan. Add Thai paste and approx 1.5L of boiling water. I use my hand blender at this point and blitz the lot. Simmer for 10 mins and garnish with coriander.
The Thai flavour is very subtle but lovely. I wouldn't put any more in or it will kill the flavours of the veg. Oh, and season to taste! I love salt(bad I know) but it needs it.
that was me, I decided to just give it a go 
