Roasted Butternut Squash Soup

Ingredients 

• 2-3 tablespoons of salted butter, or 2 tablespoons of butter and 1 tablespoon olive oil
• 1 butternut squash, halved
• 1 teaspoon salt
• pepper, to taste
• 1 onion, diced
• 1/2 teaspoon curry
• 1/2 teaspoon cumin
• ~1/4-1/2 cup white wine (or broth)
• 1 can of coconut milk
• ~2 tablespoons honey
• 1 cup of vegetable broth

Directions 
1. Preheat the oven to 400 degrees.
2. Cut Squash in half and rub with 1 tablespoon of butter
3. Roast squash in oven for about an hour.
4. Remove squash from oven and allow to cool enough for you to handle.
5. While cooling, heat a pot over medium heat. Add 1-2 tablespoons of butter and allow to melt.
6. Add onion, cumin, curry, salt, & pepper. Saute until onion is soft and translucent.
7. Add wine to de-glaze the pot and cook until all of the liquid is absorbed.
8. Scoop out the flesh of the squash and add to pot along with the coconut milk, honey, and broth.
9. Puree soup with a hand immersion blender or transfer to a food processor/blender and blend until smooth.
10. Taste and season with salt and pepper as needed.