1

In a large dutch oven, heat the oil over medium heat. Once hot, add the onion, ginger, garlic and red pepper flakes. Cook for 5 to 6 minutes, stirring often until the onions are soft and translucent.

2

Add the squash and curry paste and mix well. Then add the vegetable broth. Reserve about ¼ cup of the coconut milk for drizzling over the soup for garnish and then add the rest to the pot.

3

Bring to a boil, and then reduce the heat lower to a simmer. Cook for 12 to 14 minutes, until the squash is tender. Add the lime juice.

4

Working in batches, carefully transfer some of the soup into a blender and blend until smooth. It’s best to let the hot air escape while blending, so remove the centre piece of the top of the blender and place a kitchen towel over top while letting some of the heat escape.

5

Portion into bowls, and garnish with reserved coconut milk, cilantro and sesame seeds. Enjoy!

6

Substitutions: No butternut squash: use a similar squash. No fresh ginger: use dried, reduce the amount to about ½ tsp. No green curry: use red curry. No vegetable broth: use water, or use chicken broth.