Curried Butternut Squash Soup

Makes 4 servings 

2 tbsp olive oil 

2 onions, finely chopped 

3 garlic cloves, minced 

1 tbsp gingerroot, minced 

1 tbsp curry paste 

4 cups water 

7 - 8 cups (3 lb) butternut squash, cubed (raw) 

2 tsp sugar 

1 1/4 tsp salt 

1 can (14 ounce) can unsweetened coconut milk 

2 tbsp lemon juice 

Warm oil in large stockpot over medium heat. Stir in onions, gingerroot, and cook for 5 minutes. Add curry paste, mix and cook for 1 minute, tossing continuously. 

Pour in water and bring to a boil. Mix in raw squash, sugar, salt and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer for 5 minutes. Stir in lemon sauce. 

Puree soup either using a blender or hand-mixer.