Claire's Curried Butternut Squash Soup

Prepare the Squash: Preheat oven to 350°F (175°C). Pierce the butternut squash several times with a fork. Place on a baking sheet and roast until tender, about 45-60 minutes depending on size. (Time: 45-60 minutes)

Cool and Prep: Let the squash cool slightly until you can handle it. Cut in half, scoop out the seeds, peel (or scoop out the flesh if the skin is difficult to peel), and chop the flesh into roughly 1-inch cubes. (Time: 10 minutes)

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and shallot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. (Time: 7 minutes)

Bloom the Spices: Add the curry powder and turmeric to the pot and cook, stirring constantly, until fragrant, about 1-2 minutes. This will enhance the flavor of the spices. (Time: 2 minutes)

Simmer the Soup: Add the chopped butternut squash, apple, and ginger to the pot. Pour in enough vegetable broth or water to just cover the vegetables. Bring to a boil, then reduce heat to low, cover, and simmer until the squash and apples are very tender, about 15-20 minutes. (Time: 20 minutes)

Blend: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. (Time: 5 minutes)

Finish: Stir in the coconut milk and season with salt and pepper to taste. Simmer gently for another 2-3 minutes to heat through. Be careful not to boil after adding the coconut milk. (Time: 3 minutes)

Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, curried almonds, a swirl of coconut milk, or a sprinkle of fresh cilantro.