With Just a Hint of Curry

As the days become shorter and the air turns cooler our thoughts turn to the warming and savoury comfort foods like soups. This recipe produces a delicious, creamy-textured soup evocative of southern climes with its flavours of coconut, lime and curry.

Curried Butternut Squash Soup with Coconut and Lime

1 cup diced sweet onion
1 garlic clove, minced
1 tbsp minced or grated fresh ginger
9 cups peeled and cubed butternut squash (about 3 lbs)
3 cups vegetable broth
½ tsp salt
1 ½ tsp mild curry paste
¾ cup soy milk
2 to 3 drops coconut flavouring
2 tsps fresh lime juice
Cilantro

In a large pot over medium heat, cook onions in water until softened, about 2
to 3 minutes. Add the ginger and garlic and cook until fragrant but not
browned, about a minute more. Add the squash, broth and salt, increase the
heat to high and bring to a boil. Reduce the heat to maintain a simmer,
cover and cook until the squash is tender when pierced with a fork, about 20
minutes. Let cool slightly.
Put the curry paste into a small bowl and stir in the milk and coconut flavouring.
Blend well.
In a blender or food processor, puree the soup, in batches if necessary, until
smooth. Return the soup to the pot and stir in the milk/curry mixture. Heat
the soup until just hot, then stir in the lime juice and adjust the seasoning with
salt.
Garnish with cilantro.