Butternut Squash Soup

From the Clever Carrot blog.

Ingredients

1 whole-roasted butternut squash (instructions below)
1 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 garlic clove, minced
Sprig of fresh rosemary 
1/2– 1 tsp curry powder (optional)
1/2 cup coconut milk
4 cups chicken stock, plus more as needed
Salt & black pepper

Instructions

1. In a heavy bottom pot, warm the olive oil and butter over medium-low heat. Add the onions and rosemary. Season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the garlic and curry powder (if using), and continue to cook until fragrant, 1 minute.

2. Add the squash, coconut milk, and chicken stock to the pot. Stir to combine. Bring to a rolling boil and reduce heat to low. Simmer, uncovered, for 10 minutes or more for the flavors to meld. Discard the rosemary sprig.

3. Remove soup from heat. Puree in a blender until smooth and creamy. Pour back into the pot and give it a taste. Adjust seasoning with more salt and pepper, if needed. Add additional coconut milk or stock if the texture is too thick. 

4. Portion soup into bowls and serve piping hot.