1 large butternut squash, about 3 pounds (peeled, seeded & cubed) 1 medium yellow onion (diced) 3 cloves garlic (minced) 4 cups vegetable or chicken broth 1 cup full fat coconut milk 1 teaspoon curry powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons olive oil Salt and pepper to taste
Heat oil in a large pot over medium heat. Sauté onion and garlic 3-4 minutes until translucent.
Add cubed butternut squash and spices. Cook 2 minutes more stirring frequently.
Pour in broth. Bring to a boil then reduce to a simmer. Cook 30 minutes until squash is tender.
Carefully transfer mixture to a high speed blender. Puree until completely smooth, working in batches if needed.
Return to the pot and stir in coconut milk. Season to taste with salt and pepper.
Reheat gently before serving. Garnish bowls with roasted pumpkin seeds or fresh parsley if desired.