Vegetarian Butternut Squash Coconut Curry Soup
Reserve the seeds if you want to roast them. I wash them off, put them in an 8x8-inch pan, sprinkle with salt and pepper, and roast for 15 minutes at the same time as the squash.
The soup will keep in the fridge for at least 1 week. You can also portion the soup into storage containers and freeze individual servings.