For @Kewpie! Mix and match the aromatics, the squash, etc. You can't hurt this soup, it's mass flexible:
Peel, cut into cubes, and roast a butternut squash until tender. You need about 4-cups. Roasting it this way, and not whole, gives better flavour.
Saute: chopped onion, shallot, garlic in 2-3tb of butter or whatever fat you want. When the aromatics start to get translucent and soften add: 1 tsp of turmeric and 2 tb of curry powder - I use Sun Brand Madras. Mix and cook together for about a minute and turn off the heat.
Using an immersion blender or a regular blender, puree the squash with 2c of chicken stock. Add the aromatics and blend again. I like a really smooth texture so its your choice how fine you want it.
Pour back into a pot and add 1 can of coconut milk. Heat up, add salt and pepper as needed. You can let it reduce if you want, just keep an eye on it so there isn't any burning. A little snipped cilantro and chive on top when you pour into bowls is nice.
I've actually used this puree as a sauce to top Japanese sweet potatoes in a gratin, I just adjusted the liquid. No lie, it's freaky good.