Roasted Butternut Squash Soup with Coconut Milk

Ingredients

• 1 medium Butternut Squash, peeled and cubed
• 1 can Coconut Milk
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Curry Powder
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 4 cups Vegetable Broth
• 1 tbsp Olive Oil
• to taste null Salt and Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper.
3. Spread the seasoned butternut squash cubes in a single layer on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
4. In a large pot, heat up the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes or until translucent.
5. Add the minced garlic, curry powder, cumin, and cayenne pepper. Cook for another minute, stirring constantly.
6. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes.
7. Add the roasted butternut squash and coconut milk to the pot. Cook for another 5-10 minutes or until everything is heated through.
8. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches and blend until smooth.)
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with your favorite toppings, such as chopped fresh herbs, croutons, or a drizzle of coconut milk.