Coconut Squash Curry

Combine veggie broth and coconut milk in a large pot and bring to a simmer. Then add curry paste, soy sauce, maple syrup & turmeric...stir then add chopped kabocha squash (skin can stay on just remove the seeds). Let it all come to a boil then reduce to a simmer and cook for 15 minutes or until kabocha is soft. Next, blend the soup in batches leaving a few kabocha pieces and serve with jasmine rice, cilantro and a squeeze of lime. Optional to add chopped tofu and or other veggies!