Cut squash in half and scoop out seeds and threads. Set squash aside.

Place seeds in a colander rinse and wash away squash threads.

Pat dry seeds with a paper towel until dry.

Place seeds in a bowl and add salt, curry powder and oil and toss.

Scatter seasoned seeds onto a cooking sheet and place in a preheated oven at 350 until crisp to the bite.

Once squash is cut in half and seeds have been removed drizzle all over with olive oil.

Place squash on a cooking tray, cut side down and place in a preheated oven at 420 and cook for approx. 20 mins or until you can easily pierce squash with a skewer or fork and it’s a little charred on the edges.

Once squash is roasted remove from oven and allow to cool.

When you are able to handle the squash, scoop out flesh with a spoon into a bowl and set aside.

Heat vegetable oil on high in a large saucepan then add shallots.

Saute shallots until they begin to soften.

Lower heat to medium and then add garlic and curry powder and continuing cooking and stirring until flavors release.

Add stock and stir to combine then add squash and continue to stir to combine.

Add coconut milk and maple syrup and keep stirring.

Blend soup by either using a hand held blender or transferring to a traditional blender. Blend until all ingredients have become smooth, lump free.

Return blended soup to the saucepan and place on high heat until it begins to bubble.

Serve with a swirl or two of coconut milk and 1 tbsp of toasted squash seeds.