Coconut-curry butternut squash soup

Instructions

1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2. Place squash in an even layer on prepared baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from oven and allow to cool while you sauté onions.
3. In a large pot, heat oil over medium heat; add onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add curry powder; stir to combine and then cook for 30 seconds more.
4. Add roasted squash to pot; stir to combine. Add broth, coconut milk, salt and cayenne pepper; cover and simmer 10 minutes.
5. Puree soup in batches in a blender or food processor, or in the pot using an immersion blender (be careful of splattering liquid). Before serving, stir in lime juice. Ladle soup into bowls; garnish with scallions and cilantro. Yields about 1 heaping cup per serving.