Bart's Coconut Curry Squash Soup

I have only recently discovered soups, and the use of a blender with hot food. So happy I did, it has opened the door to whole new world of foods. This particular recipe is one that I put together by trial and error, please give me your feedback, so far everyone who's tried it has loved it. AND it freezes great. AND it's only 2 points a serving using a popular weight watching system : )

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  butternut squash (or any other really about 2lb)
• 1  chopped onion
• 1  chopped tomato
• 1  minced garlic clove
• 2  cups  vegetable stock
• 1 (13 1/2ounce) can light coconut milk
• 2  teaspoons curry powder
• 1⁄4 teaspoon cayenne pepper (or to taste)
• 1  pinch  salt and pepper (to taste)
• 2 -3  teaspoons fresh lemon juice
• 1  tablespoon coconut oil (or what you have I suppose)

Directions

1. Preheat oven to 400 degrees Celsius.
2. Slice the squash in half and remove the seeds.
3. Spray a roasting tin with cooking spray and place the two halves flat side down on the tray.
4. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit.
5. Flip over and let cool -- once cool enough to handle, scoop out all the flesh and reserve in a bowl.
6. Meanwhile, heat a heavy-bottomed pot with a tablespoon of oil (I use Coconut oil because it is SO crazy good for you) and sweat the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally.
7. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.
8. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil.
9. Reduce heat to a simmer and cook, covered, for about 20 minutes or so. Transfer the soup in batches to a blender and liquidize the soup to a smooth consistency.
10. Stir in the lemon juice to taste and serve.