Ingredients

• 1 tbsp (15 ml) oil
• 1 onion, chopped
• 2.2 lb (1 kg) butternut squash, cubed
• 1 tsp (5 ml) curry powder
• 3 1/3 cups (800 ml) vegetable stock
• 14 oz (400 ml) coconut milk
• Salt, lime

Steps

1. Sauté onion in oil; add squash and curry; cook 2 minutes.
2. Add stock; simmer 20 minutes until tender. Blend smooth.
3. Stir in coconut milk; season; finish with lime.

Pairings

• Wine: Viognier – stone fruit and body match the sweet squash and coconut; Chenin Blanc (off-dry Vouvray) – honeyed and acidic enough for the lime
• Beer: Witbier – orange peel and coriander suit the curry powder; Saison – dry and peppery against the sweet, creamy soup