Curried Roasted Squash Soup

• 1 medium-size to large butternut squash (3 to 4 pounds), halved and seeded
• 2 tablespoons peanut or canola oil
• 1 tablespoon curry powder
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon cumin seeds
• ½ teaspoon red pepper flakes
• 4 garlic cloves, minced
• 1½ cups high-quality neutral-tasting chicken or vegetable broth
• 1½ cups unsweetened coconut milk
• Juice of 1 lime (about 2 tablespoons), or to taste
• Salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro leaves

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Place the squash flesh side down in a 9 × 13-inch baking dish. Roast for about 1 hour, until the squash is completely tender. Let cool slightly.
3. Meanwhile, heat the oil in a small skillet over medium-low heat. Add the curry, ginger, cumin seeds, and red pepper flakes. Simmer until fragrant, about 3 minutes. Add the garlic and simmer for about 2 minutes more, until the garlic just begins to color. Remove from the heat.
4. Scoop the flesh from the squash. Combine half the squash in a blender with half the spices and half the broth. Process until smooth. Transfer to a large saucepan. Repeat with the remaining squash, spices, and broth. Add the coconut milk, lime juice, and salt and pepper to taste to the soup. Taste and adjust the seasonings, adding more salt, pepper, or lime juice as needed.
5. Reheat over medium heat until hot, stirring frequently. Just before serving, stir in the cilantro.
6. Serve hot