Roasted Curried Butternut Squash Soup

Ingredients

2.5 lbs (40 oz) of butternut squash, peeled and seeded

2 large yellow onions, quartered

6 cloves of peeled garlic

1 2" piece of fresh ginger, peeled and cut into 4 chunks

2 cups of chicken stock

2 cups of coconut milk

2 tsps of salt

1 tsp of white pepper

1 tsp of medium curry powder

2 tbs. of chopped fresh cilantro

1 tsp. of cinnamon

cilantro for garnish

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Place squash halves, onion, garlic and ginger onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion and ginger. Puree until smooth. Add broth if necessary. Transfer the pureed mixture to a stockpot and stir in broth.

Heat on medium heat- add salt, pepper, curry, 1 tbs. of cilantro, and cinnamon

While the mixture is hot, but before it bubbles, slowly add the coconut milk. Add until it is the desired color and thickness for your taste, and allow mixture to bubble

Lower the heat, and continue to cook on low flame for another 10 minutes, add fresh cilantro on top.