Heat 1 tablespoon of oil in a large soup pot over medium heat and fry the butternut squash for 2-3 minutes. Stir in the curry paste and cook until the aromas in the paste start to release
Add the pak choi, coconut milk, vegetable stock, 450ml of hot water and bring to a simmer. Cover, and cook until the squash has softened, about 5-7 minutes should do the trick
Add in the rice noodles and broad beans and stir well to submerge in the liquid. Cook for a further 2 mins until the noodles are completely soft, the beans are hot, and the pak choy is tender
To serve, portion the soup, making sure each bowl has an even amount of butternut squash, broad beans, noodles and pak choy. Garnish with a few of the toasted cashew nuts and a few slices of red chilli, if desired.