1. In large saucepan, melt butter over medium heat; cook onion, garlic, ginger, curry powder, salt and pepper, stirring x 3 minutes or until softened.

2. Add squash and potato; stir until well coated. Add stock, lemon juice and tomato paste; bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are very tender.

3. In batches, transfer soup to blender or food processor; puree. Strain through fine sieve into bowl, mashing any lumps through sieve. (Soup can be prepared to this point, covered and refrigerated for up to 48 hours).

4. In clean saucepan, heat pureed mixture with milk over medium heat until heated through but not boiling. Ladle into warmed serving bowls.

Optional - Serve with red pepper paint, and/or a dollop of sour cream.

To make red pepper paint: on baking sheet, broil red peppers, turning twice for 20 minutes or until charred. Let cool. Peel, remove membranes and seed; puree in blender or food processor until smooth. Strain through fine sieve. (Paint can be covered and refrigerated for up to 48 hours).

5. Using small spoon, dollop red pepper pain randomly in centre of each. Using toothpick or skewer, drag through paint to make decorative swirl.