Roasted Butternut Squash Soup with Garam Masala

Ingredients

• —1 butternut squash, peeled and cut into large chunks
• —1 onion, cut into large chunks
• —4–5 cloves garlic
• —2–3 teaspoons garam masala
• —3–4 cups mushroom broth
• —1 can coconut milk
• —1–2 tablespoons olive oil
• —Salt and black pepper
• —Pumpkin seeds, for topping (optional)

Directions

1. 1.Preheat the oven to 400°F.
2. 2.Place the squash, onion, and garlic on a baking sheet. Drizzle with olive oil and season with garam masala, salt, and pepper. Toss to coat.
3. 3.Roast until the squash is tender and the onion is lightly golden, about 25–30 minutes.
4. 4.Transfer everything to a pot and add the mushroom broth. Bring to a boil.
5. 5.Turn off the heat and let it cool slightly, then add the coconut milk.
6. 6.Blend until smooth. Taste and adjust salt as needed.