Winter Squash Soup with Curry & Coconut Milk

, Serves about 4

A velvety blended squash soup, curried and creamy with coconut milk, brightened by fish sauce, Sriracha and lime.

2-3 tbsp olive oil	Cook onion in oil, 5 min	Add garlic, cook 1-2 min	Stir in curry powder, 1 min	Add squash, coconut milk & the rest	Boil, then simmer covered 30-40 min	Puree until smooth	Ladle into bowls, squeeze lime
1 medium or large yellow onion, chopped
3-4 large garlic cloves, minced
1 tbsp curry powder
1 winter squash (about 2 lb), peeled, cut into 1-inch / 2.5 cm cubes
1 (400 ml) can unsweetened coconut milk
475 ml chicken or vegetable broth
1 tbsp maple syrup
1 tbsp Asian fish sauce
1 tsp Sriracha or other Asian chile sauce
Lime wedges, for serving

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