Created by Mikekey on September 6, 2014
Step 1: Heat oven to 350F.
Step 2: Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.
Step 3: Scoop cooked squash from shell and set aside.
Step 4: Heat 1 tablespoon olive oil over medium-high heat in a large soup pan. Add carrots and onion to pot with 1 teaspoon salt. Sauté until tender. Add curry powder, garam masala and cumin, stirring to coat onion and carrots.
Step 5: Stir in coconut milk, stock and squash.
Step 6: Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
Step 7: Puree soup in a blender in batches or use a stick blender.
Step 8: Return to pan and bring back to heat.
Step 9: Serve. Garnish with fresh thyme if desired.