Butternut Squash Soup

1. In a large, heavy saucepan, heat olive oil over medium heat. Saute onion until soft, about 5 minutes. Add garlic and saute until fragrant, 1 minute. Add squash or sweet potato, russet potato, ginger, and curry powder. Cook together about 7 minutes.
2. Add vegetable broth and bring to a boil over medium-high heat. Reduce heat to medium and cook together about 20 minutes, until potatoes and/or squash are fork tender.
3. Using a blender or food processor, puree soup in batches until smooth. Return soup to pot. (Alternatively, you could just use a handheld immersion blender.) Season to taste with salt and pepper.
4. Stir in coconut milk and warm soup over low heat, if necessary. Serve with toasted squash seeds if desired. Soup will keep in an airtight container, refrigerated, for 2 days.