This soup is ideal for different squashes or even sweet potato.
Make a large batch and freeze the extra

Ingredients 

2 tbsp oil - e.g. rapeseed or coconut
1 large onion, chopped
600g squash (weight when peeled and deseeded) peeled, deseeded and cut into 1cm cubes
2 large cloves of garlic
1 pack of creamed coconut made up to 400ml of coconut milk (or a tin of)
1 tbsp curry powder
450ml vegetable (or chicken) stock

Method 

1:  Heat the oil in a saucepan over a medium heat
2:  Add the onion and garlic - cook for 2 minutes
3:  Add the squash - season and stir to mix
4:  Turn the heat to low and cover - ideally with a piece of parchment (or butter wrapper) and saucepan lid.
5:  Cook slowly for 10 mins, stiring occasionally until they are tender
6:  Make up the coconut milk and whisk to remove any lumps
7:  In the saucepan - add curry powder and turn up the heat for a minute whilst you stir it in
8:  Add the coconut milk and stock and bring to the boil
9:  Now blend until smooth.  Be careful, it's hot