I thought this soup should exist if it didn't, so I created it. It's warming and satisfying, the perfect winter soup. It's suitable for both vegetarians and vegans. Makes approximately 10 cups soup.

• One medium-large butternut squash
• 1 TBSP fresh ginger, minced fine
• 5 cups water
• 1 TBSP powdered vegetable bouillon, or 1 vegetable bouillon cube
• 2 400ml (14 fl oz) cans coconut milk
• 2 TBSP curry powder
• salt and fresh-ground black pepper, to taste

1. Heat oven to 400° F (200° C). Place butternut squash on a baking sheet and pierce the skin in several places with a fork. Bake for approximately 30 min, or until skin begins to brown, blister and wrinkle.
2. Remove squash from oven and allow to cool. Peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard core with seeds. Cut the remainder into 1/2" cubes.
3. Place squash and minced ginger in a stockpot; add 5 cups water and vegetable bouillon. Cook over medium heat, stirring often, until it begins to break down into a soupy consistency.
4. Add remaining ingredients and cover. Cook over low heat, stirring often, until squash breaks down and any remaining cubes are easily mashed with a fork. Use food processor or blender to puree into a smooth, creamy consistency.