Coconut Curry Butternut Squash Soup

Preheat your oven to the highest temperature setting, which is 425 degrees Fahrenheit or 220 degrees Celsius.

Cut off both ends of the butternut squash and use a vegetable peeler to remove its outer layer. Then, cut it in half lengthwise and carefully scoop out the seeds and stringy pulp. Next, chop the squash into 3/4-inch cubes.

Place the chopped butternut squash in a 9x13-inch roasting dish and drizzle it with olive oil, making sure each piece is well-coated. Now, mix in a blend of spices including coconut, garam masala, curry powder, salt, and pepper. Toss the squash in the spices to ensure an even distribution.

Put the prepared squash into your preheated oven and roast until it becomes tender, with each piece piercing easily with a fork. This should take anywhere from 25 to 35 minutes.

Transfer the roasted squash in batches to a food processor and add just enough broth to cover each piece. Process the squash on a low speed setting for 15 to 20 seconds, repeating with each batch until all the squash is processed. Finally, transfer the processed squash to a pot and heat it up until warm.