Butternut Squash Soup with Coconut and Ginger

This is DELICIOUS! If I could only make one butternut soup recipe, this is the one I would make. This is a perfect recipe for a rainy or snowy day!

2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded

Salt and freshly ground pepper

extra-virgin olive oil

1 medium onion, finely chopped

1 large clove garlic, minced

2 tsp curry powder

2 TBS fresh ginger (or 2 tsp dry)

6 cups water

1 c. canned coconut milk

1 c. half and half

-Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
-Meanwhile, in a large soup pot, caramelize onions in a little olive oil (5-7 minutes). Add the garlic, ginger and curry powder and cook another minute until fragrant.
-When squash is done, blend squash with the 3 cups of water and onion/spice mixture until smooth (may need to be done in 2-3 batches). Return puree to soup pan and add coconut milk and half and half. Simmer over moderately low heat for 5 minutes to combine all of the flavors. Add salt/pepper to taste. Ladle into bowls, top with a garnish of toasted coconut and enjoy!