Butternut squash does not need peeling if you roast it in the oven first, but in a pan it does. Roasting gives a sweeter, fuller soup and costs little extra effort. Fresh ginger and curry powder are fried briefly with the onion, and that is where this soup gets its warmth from.
Peel the squash, remove the seeds and cut the flesh into cubes.
Soften the onion, ginger and curry powder in olive oil for a few minutes.
Add the squash and stock and boil for 20 minutes, until the squash is soft.
Blend the soup smooth and stir in most of the coconut milk.
Serve with a swirl of coconut milk and toasted pumpkin seeds.
Sweet potato or carrot can replace part of the squash. A spoonful of peanut butter sounds odd and works surprisingly well with the coconut milk. Toasted pumpkin seeds on top give the bite a blended soup lacks. It freezes well, in which case stir the coconut milk in only when reheating.
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