Ingredients

• 1 small to medium butternut squash
• 3 Tbsp grapeseed or canola oil
• 1 Small yellow onion diced
• 1 Head of roasted garlic
• 1 dried Thai chili
• 1 Tbsp koasher salt
• 1 tsp black pepper
• 1 to 1-1/2 Tbsp garam masala
• 1 tsp turmeric
• 1 14 oz can unsweetened light coconut milk
• 2-3 cups vegetable or low sodium chicken stock
• For Garnish:
• Chopped Cilantro
• Coconut cream (0ptional)

Instructions

1. Roasted Garlic:
2. Cut the top off of the garlic and drizzle with 1 Tbls oil. Wrap loosely in tin foil and place in a 350 degree oven for 1 hour.
3. Roast the butternut squash:
4. Cut the squash in half and clean out the seeds. Rub each half with ½ Tbsp oil, salt pepper and ½ Tbls garam masala. Bake a 400 degrees for 45 min to an hour (until very soft).
5. When the garlic and squash are done roasting, on stovetop, in a heavy stock pot add 1 tbls oil and sauté onion until translucent. Turn heat to low and add remaining garam masala, turmeric and Thai chili pepper and cook for about 1 to 2 minutes.
6. Using a spoon scrape the butternut squash out of the skin and add to the onion spice mix and stir together, add roasted garlic (taken out of the skin) and 2 cups stocks and turn heat to med low and cook 10 minutes until all ingredients are hot. Turn off heat.
7. Using a blender, in small batches puree and return to the pot and add the coconut milk, heat on medium low for 10 to 15 minutes. If the soup seems a little too thick add more stock or a little water.
8. To serve, garnish with a little coconut cream and cilantro.

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