Curried Butternut Squash Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 medium butternut squash, quartered and de-seeded (about 30 oz)
• 1 medium yellow onion, peeled and quartered (about 10 oz)
• 2 tablespoons canola oil
• 7 ounces coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon pepper, ground
• 1/4 teaspoon kosher salt

Recipe

• 1 in a 450-degree fahrenheit (230-degrees celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. coat the vegetables liberally in the oil. this will take about 45 minutes.
• 2 remove from the oven and allow to cool a bit until you can handle the squash with your hands.
• 3 scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and pepper.
• 4 simmer, covered, over low heat for 30 minutes.
• 5 with an immersion (or "stick") blender, puree the soup into a smooth blend.
• 6 serve, hot.