butternut squash soup

take a butternut squash, cut in half lengthwise, scoop out the seeds etc.
Slick each side w/ vegetable oil. season each side, I use a little curry powder, salt and pepper.
roast face down on baking sheet for ~45 mintues @ ~375F.
While that is happening, saute' and season some onion, jalapeno, celery, carrot, garlic.
Scoop out the roasted squash into a soup pot.
Add the saute'd veggies, plus 1 can of lite coconut milk, plus 2-4 cups of chicken or veggie broth.
Add some fresh thyme and parsely, then take a boat motor (stick) blender to it, or use a regular blender.
Siimer for ~20-30 minutes.
Add more broth and seasoning if it needs it, also some half and half for a creamier soup.

jp