Curried squash soup sure to become a favourite in fall

1 large butternut squash

2 tbsp (30 mL) canola oil

1 large onion, chopped

2 cloves garlic, minced

1-2 heaping tbsp (15-30 mL) Indian or Thai curry paste, mild or hot

2 carrots, chopped

3-4 cups (750 mL to 1 L) chicken or vegetable stock

1 398 mL can coconut milk

2 tbsp (30 mL) maple syrup 2 tbsp (30 mL) fresh lime juice 2 tbsp (30 mL) chopped fresh cilantro or basil salt, pepper

Garnish: plain yogurt, hot sauce, cilantro leaves

Preheat the oven to 400 F (205 C). Line a baking sheet with aluminum foil. Wash the butternut squash, and place it on the baking sheet. Roast the whole thing until it is fork tender, anywhere from 60-90 minutes. When it’s done roasting, slice it in half and let it cool until you can handle it comfortably. Scoop out and discard the seeds. Scrape the peel away from the flesh and put the butternut squash in a bowl.

In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté a few minutes. Add the garlic and cook a couple more minutes. Add the curry paste and stir for about 2 more minutes. Add the squash and carrots. Pour in the stock. Cover and bring to a boil. Turn the heat down to medium-low and simmer until the vegetables are tender, about 15 minutes. Remove from the heat and using an immersion blender, purée the soup until smooth. Place the pot back on medium heat and add the coconut milk, maple syrup, lime juice and cilantro or basil. Add salt and pepper and adjust seasonings. If the soup is too thick, add more stock. The soup freezes very well, and tastes even better the next day. Makes: 6 servings