Heat the oil in a large pan and add the onion, chilli and garlic. Cook for 5-10 minutes until starting to soften.
Throw in the carrots, squash and potatoes and continue to cook for 10 minutes.
Stir in the coriander, ginger and turmeric to coat then pour in the stock, add the lemongrass stalk and coconut cream. Simmer for 30 minutes or until the vegetables have softened.
Remove the lemongrass stalk then stir in the lime juice. Leave to cool a little then add to a food processor or blender and whizz up until quite thick and smooth. Serve in bowls with some Snackettes to dunk in!