Roasted Butternut Squash Soup with Curry

1 butternut squash peeled and chopped into 1 inch chunks (approx. 6 c)

2 tbsp olive oil, divided

1 yellow onion, peeled and chopped

1 tsp ground cumin

1 tsp curry powder

1/2 tsp ground ginger

6 c low-sodium vegetable or chicken broth

1 can (approx. 14 oz) coconut milk

sea salt and freshly ground black pepper to taste

1. Preheat oven to 400 degrees

2. Toss squash with 1 tablespoon of olive oil. Roast for 3o minutes or until tender. Set squash aside.

3. Heat remaining tablespoon of olive oil in a deep pot over medium heat. Add onoin and saute 10 minutes. Add spices, stirring mixture occasionally for 1 minute.

4. Add broth, coconut milk, and roasted squash. Bring mixture to a boil. Lower heat and simmer about 10 minutes to allow flavor to blend. Season with salt and pepper to taste.

5. Carefully transfer mixture to a blender and blend until soup is smooth. Or use an immersion blender if available.