Step 1

Start by pre-heating the oven to 425 degrees F.  Prepare your butternut squash by peeling it, removing seeds and dicing it up into medium sized, uniform pieces.  Add the butternut squash to a large sheet pan with the garlic cloves and onion.  Drizzle with about 1 tablespoon olive oil and season with a big pinch of salt and pepper.  Use your hands to toss everything together and place into the pre-heated oven.

Step 2

Roast butternut squash until fork tender and mostly browned, about 45-50 minutes.  The garlic and onion should take the same amount of time to cook, but if at any time you check on things and they look like they may be starting to burn, just remove them from the tray and let the squash finish roasting.

Step 3

Add the roasted squash, onions and garlic to a blender and then pour the vegetable broth over.  Blend together until soup is creamy, 1-2 minutes.  Set aside until ready to use.

Step 4

Heat a soup pot over medium heat and all the can of coconut milk, curry powder and garam masala.  Mix together and let cook until coconut milk is warmed and has a smooth consistency.  This will also allow the spices to release their flavor.

Step 5

Pour the blended soup mixture into the pot with the coconut milk and mix everything together well.  At this point you can give it a taste and add salt and pepper, if needed.  Soup can be enjoyed once hot, but you can also let is simmer for 20-30 minutes to help the flavors develop even more.

Step 6

I like to garnish my bowl of soup with some extra coconut milk and some fresh herbs.  Enjoy!