Courtesy of Allergic Living and Chef Simon Clarke

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 2  tbsp (30 mL) olive oil
• 1 leek, halved lengthwise, washed, diced
• 1  sweet onion, diced
• 2 cloves garlic, diced
• 1½ to 2 tbsp (20 to 30 mL) curry paste (gluten-free brand)
• 5 cups (1.2 L) chicken or vegetable stock (gluten-free brand)
• 1½ cups (350 mL) apple juice
• Pinch salt and pepper
• 20 leaves of fresh sage

Directions

1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.

2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.

3. Add curry paste and cook a further 2 minutes.

4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.

5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.

6. Serve with briefly fried sage leaves and toasted fresh bread.