Coconut Curry Butternut Squash Soup

Directions

1. Preheat oven to 400 degrees.
2. Prepare spaghetti squash by cutting it in half length-wise. Then take out any seeds. Spread oil onto the flesh of the one half of the spaghetti squash and then place it skin side up on a baking sheet. Bake spaghetti squash for 1 hour in the oven.
3. Meanwhile, heat a pot on high. Add butter and oil, followed by sliced onions. Saute on medium for 8-10 minutes until onions are softened and about to turn brown. Stir occasionally.
4. While onions are sauteing, prepare butternut squash. Cut it in half length-wise. Then take out the seeds. Peel one half of the butternut squash using a chef's knife. Then cut into cubes.
5. When onions are about to turn brown, add in curry powder and garlic. Saute another minute.
6. Then add in butternut squash to the onion mixture, followed by water. Bring water to a boil. After water comes to a boil, cover with a lid and simmer on medium low for 40-45 minutes until butternut squash has softened.
7. Take out spaghetti squash after 1 hour of baking and allow to cool. Once cooled, use a fork to scrape out the flesh of the squash. Set aside.
8. Check butternut squash for doneness by poking it with a fork. Once it goes in easily, add spaghetti squash to the butternut squash soup mixture.
9. Using a hand-held immersion blender, blend the squash soup mixture until smooth and creamy. Make sure that there are no lumps.
10. If you are using a regular blender to blend the soup, remove the squash soup mixture from the heat and allow to cool at least 1 hour before attempting to blend. Blending boiling hot liquids can cause dangerous eruptions in a blender.
11. Once soup is smooth and creamy, add in coconut cream, salt, sugar, and cream. Simmer for another 5 minutes and remove from heat.
12. Serve with crusty bread or your favorite sandwich.