Butternut Squash Soup

For Red Pepper Purée

• Placing the red peppers on a baking sheet, broil them (whole) for 20 minutes, turning twice or until skin is charred.
• Allow to come to room temperature.
• Peel by hand, and remove membrane and seeds.
• Coarsely chop red pepper and purée in blender or food processor with the olive oil, cheese, and garlic.
• Set aside (Or make the day before and refrigerate for up to 24 hours).

For Soup

• Melt butter in a large stock pot over medium heat.
• Increasing heat slightly, fry onion, garlic, ginger, curry powder, salt and pepper.
• Stir occasionally until softened, 3 to 4 minutes.
• Fold in squash and potato, and then add chicken stock, lemon juice and tomatoes paste, bringing to a boil.
• Reduce heat, cover, and simmer until squash is tender, 20-25 minutes.
• Purée soup in batches (Or let cool and refrigerate overnight).
• In a clean pot, heat soup with coconut milk until hot, but not boiling.

Serve in appetizer bowls, garnished with swirls of red pepper purée, maple syrup, salt, and ground pepper.
(Creme fraiche and basil make great alternatives).