Paleo Vegan Butternut Squash Soup with Curry

Preheat oven to 400ºF.

Chop squash into 2-inch chunks and toss with 2 tablespoons of melted coconut oil. Spread squash evenly on a baking sheet, and bake for 30–35 minutes, until fork-tender.

While squash roasts, roughly chop onion and garlic and heat remaining 1 tablespoon melted coconut oil in a large pan over medium heat. Sauté onion and garlic until soft, about 3 minutes.

Add broth, salt, curry powder and roasted squash. Simmer until squash begins to break down, about 10 minutes. Using a large spoon, break down the squash and mix until it is well combined.

In batches, transfer soup to a blender (or use an immersion blender) and puree until smooth. Pour soup back into the pot and stir in coconut milk.

Garnish with cilantro and devour!