Kabocha Squash Curry Soup

Directions

1. Preheat the oven to 425°F (220°C).
2. Remove the stem from the squash, then cut in half from top to bottom. Scoop out the seeds with a spoon (they can be cleaned, dried, and fried up as a snack while you wait). Place each half cut side down on a rimmed baking sheet, along with the halved garlic head. Coat the squash and garlic with 2 tablespoons of the avocado oil and season with salt and pepper. Bake for 30 to 40 minutes, until both the squash and garlic are tender (a knife goes in easily and comes out relatively clean).
3. While the squash and garlic are in the oven, heat the remaining 2 tablespoons of oil in a soup pot over medium-low heat until shimmering. Add the curry powder, cumin, and turmeric and cook, stirring, until slightly toasted and fragrant, about 30 seconds. Add the onion and cook slowly, mix- ing with a spatula every so often, until translucent. Remove from the heat and set aside until the squash and garlic are ready.
4. Remove the squash and garlic from the oven and place the squash in the soup pot over medium heat. Squeeze the garlic cloves out of their skin into the pot. Add the coconut milk and bring to a simmer. Blend the soup with an immersion blender, then season with salt and pepper. Remove from the heat and serve straight from the pot.
5. Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month.