Curried Butternut Squash Soup

This, to me, sings of winter. Sure, curries are not traditional but, for me, they are a comfort food. I tend to make my own curry powder spice blends (usually from cardamon, turmeric, cinnamon, coriander seeds, and other spices) but you can make this dish with the pre-prepared variety from the supermarket. I would recommend, though, making your own some time: it really is the best way. The same can be said for the vegetable broth.

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 8 small bowls of soup

Ingredients

• 1  medium  butternut squash, quartered and de-seeded (about 30 oz)
• 1  medium yellow onion, peeled and quartered (about 10 oz)
• 2  tablespoons canola oil
• 7  ounces coconut milk
• 1  cup vegetable broth
• 1  tablespoon curry powder
• 1⁄8 teaspoon white pepper, ground
• 1⁄4 teaspoon kosher salt

Directions

1. In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
2. Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
3. Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
4. Simmer, covered, over low heat for 30 minutes.
5. With an immersion (or "stick") blender, puree the soup into a smooth blend.
6. Serve, hot.