Roasted Butternut Squash Soup with Ginger and Curry

Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place, cut side down, on a baking sheet covered in aluminum foil. Peel onions and cut into quarters; add them to the baking sheet. Cut the top off the garlic clove and place on sheet with the onions and squash. Brush vegetables with olive oil if you’d like.
Roast vegetables for approximately an hour until squash is tender.

While vegetables are roasting, measure out the rest of the ingredients (minus 1 cup of vegetable broth) into a soup pot and whisk together. With a hand grater, finely grate fresh ginger into the coconut milk mixture. More ginger may be added for a spicier soup.

When vegetables are finished roasting, scoop squash meat into a food processor or blender along with the onions. Push garlic meat out of the peel and into the processor/blender. Blend vegetables until smooth.

Add vegetable puree to coconut milk mixture (using final cup of vegetable broth to help remove puree from the container) and whisk together over medium or medium-high heat until simmering. Simmer for 5 to 10 minutes, then add salt and pepper to taste.

Serve hot and enjoy! It goes wonderfully with corn bread and sour cream garnish!