Curried Squash Soup

1 winter squash, peeled and cut into chunks
1 lb. carrots, peeled and cut into chunks
4 cloves garlic, smashed
2 T. olive oil
1 medium onion, chopped
2 T curry powder
1 can coconut milk
3 c. chicken stock (or water)
2 T. red curry paste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
In large mixing bowl, stir together squash, carrots, and garlic with olive oil, salt, and pepper. Pour veggies onto baking sheet in single layer and bake for 20-25 minutes, or until squash is soft.
Sauté onion and curry paste in a large pot over medium heat until fragrant and caramelized, about 5 minutes.
Add coconut milk, stock, and squash mixture. Stir well and blend until smooth.
Add back into pot and heat over medium until hot. Salt and pepper to taste.

Serves 6-8

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