Curried Butternut Squash soup

Step One:
1 butternut squash, cut into large chunks
1 large cipollini onion, outer papery skin removed
six or so cloves of garlic, unpeeled

Preheat the oven to 375 F. Prepare the veggies and put on a cookie sheet or roasting pan. Brush with a mild oil, like canola, and sprinkle lightly with salt and pepper. Put about 1 cup of hot water into the pan (enough to cover the bottom). Roast the veggies until very tender, adding a bit more water if needed to keep it from going completely dry.

Step Two:
Roasted veggies
Water or veggie broth as needed

Scoop the cooked squash from its skin into a large soup pot. Squirt the garlic from its skins into the pot. Remove the outer layer from the onion, cut it into large chunks, and add to the pot. Add water or vegetable broth to nearly cover, then bring to a simmer. When the squash begins to fall apart, transfer the mixture to a blender (in batches if necessary). Puree until smooth, adding more liquid as needed to get it to turn over.

Step Three:
Pureed veggies
1 can of coconut milk
Curry powder or paste (additional spices as needed)
Salt and pepper
Garam masala if you want it

Add the coconut milk to the mixture, stirring well. If you need more liquid, add it. (Use broth or water.) Season with curry powder or paste, salt, and pepper. If you want a stronger flavor of cumin, coriander, or cayenne, add it now. Dish into bowls and sprinkle with a bit of garam masala if you want it.