Curried Butternut Squash Soup

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   ["In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil.", "Coat the vegetables liberally in the oil.", "This will take about 45 minutes.", "Remove from the oven and allow to cool a bit until you can handle the squash with your hands.", "Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.", "Simmer, covered, over low heat for 30 minutes.", "With an immersion (or ""stick"") blender, puree the soup into a smooth blend.", "Serve, hot."]

* Per serving · 4 servings · Values may vary.

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