- 1 onion, diced
- 4 cups butternut squash, peeled and diced into roughly uniform cubes, ½ to 1 inch
- 1-2 cloves garlic, minced
- 1 (15-ounce) can coconut milk
- Vegetable stock or water as needed (around 3-4 cups)
- 1 tablespoon fresh grated ginger, or to taste
- Salt and pepper to taste
- 1/8th teaspoon cinnamon
- 1-2 teaspoons sweet garam masala/curry powder, or as needed
- Grapeseed or other neutral flavored oil as needed
- ¼ cup cleaned and thinly sliced mint, cilantro, scallion greens, herbs to taste
- Put the squash into a large non-reactive bowl and spray or drizzle with oil and toss to coat well. Season with salt and pepper.
- Heat a large skillet over medium heat. Film generously with oil, and when hot, add the onions. Cook until they are tender and just starting to take on a little color. Remove to a bowl.
- Add the squash to the pan coated with oil. Sauté until the squash starts to caramelize and is golden all over.
- Add the garlic and cook gently until fragrant. Add the cinnamon and half the garam masala. Stir until fragrant.
- Add the coconut milk to the pan and scrape the bottom to get up any bits that might have stuck to the bottom. Stir gently. Bring to a simmer and cook until the coconut milk thickens a little. Add the rest of the garam masala and squeeze the ginger over the pan to extract the juice. Stir to mix the ginger juice in. Return the onions to the pan.
- Add 3 cups of stock and bring to a medium simmer. Cook until the squash is tender.
- Remove from the heat and puree.
- Heat the soup, season or add more spices if needed, or if the soup is too thick, thin with more stock. If the soup seems very thin, cook gently until it thickens to your liking.
- Ladle into serving bowls and top with a scattering of herbs of your choice.