This fall-inspired dish brings together aromatic spices and freshly harvested vegetables. Enjoy it after a stroll through the park or an afternoon raking leaves.


1 tablespoon butter

1 yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon curry powder

1/4 teaspoon ground cinnamon

Salt and pepper, to taste

1 butternut squash, peeled, seeded and diced

1 potato, peeled and diced

3 cups chicken stock

1 14-ounce can coconut milk

1 tablespoon tomato paste

1 tablespoon maple syrup

Juice of 1/2 lemon

A few sprigs of chives, chopped


1. In a large pot, melt the butter. Add the onion and cook at medium-high heat until translucent. Add the garlic and cook for another minute. Add the curry and cinnamon, and cook for an additional minute. Salt and pepper generously.

2. Add the squash and potato. Mix until the vegetables are evenly coated in the spice mixture.

3. Add the chicken stock, coconut milk, tomato paste, maple syrup and lemon juice. Bring to a boil, lower the heat and let simmer for 20 to 30 minutes.

4. Use a hand blender to puree the soup. Add salt and pepper to taste. Garnish with chives.

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