Preparation Steps

• In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
• Add the curry powder and cook for another minute to release its aroma.
• Stir in the butternut squash cubes, and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
• Using a blender, puree the soup until smooth. Return the soup to the pot and stir in the coconut milk. Heat through, but do not boil. Adjust seasoning with salt as needed.