2 butternut squash
1/2 white onion
2 tablespoons extra virgin olive oil
1 tablespoon gourmet garden Ginger spice blend
1 tablespoon masala spice blend
1/4 cup coconut milk
1 cup vegetable broth
1 bay leaf
1. Peal and chop 3/4 of each butternut squash. Place in a bakers tray. De-seed the remainder of squash, quarter and place skin side up in the bakers tray. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place in a 350 degree oven for 35 minutes or until cooked through.
2.Use the other tablespoon of olive oil in a heater pan. Chop up onion and place in pan. Salt onion and sweat it out. Once onion is transparent add garlic paste and masala seasoning. When squash is done add all skinned squash to the pan and add 1/4 cup of vegetable broth.
3. Pour mixture into food processor and mix until creamy. Return to pan and add the rest of the vegetable broth. Place on bay leaf in soup and stir. Cook for 10 minutes, remove bay leaf and add coconut milk. Stir and serve.