Directions

1. Cut squash into six large pieces. Scrape seeds out and discard.  Brush with melted butter or olive oil and roast in the oven at 375 degrees for 20 minutes.
   
2. Let cool and peel.
   
3. In a heavy-bottomed pan, melt butter and sauté onions until wilted. Add curry and stir, making sure not to burn.
4. Add squash and chicken stock.
5. Let soup simmer, season with salt and pepper.
6. Add in maple syrup and remove from heat.  Puree soup in food processor, or with a hand processor.
7. Add cream and return to stove to heat.
   
   For lime cream:
8. Whip cream and sugar until firm.
9. Add lime juice and whip again until soft peaks form. Gently fold in lemon zest.
10. To serve, pour soup into bowl and top with a dollop of cream.