Roasted Butternut & Curry Soup - Recipe

1 large butternut squash
2 tablespoons vegetable oil
1 medium onion, cut into ¼ inch dice
2 stalks celery, cut into ¼ inch dice
2 tablespoon curry powder
3 cups coconut milk
2 teaspoons sea salt
3 cups chicken stock, vegetable stock, or water
1 tablespoon chopped cilantro
Sunflower seeds for garnish (optional) 1 large butternut squash.

Place the squash on a baking sheet and bake in a preheated oven at 400 degrees for 1 hour. It's done when you can slice through it with your knife, like butter! Split the squash in half, then scrape out the seeds and discard. Scoop out the pulp and set aside.

Place oil in a 6-quart soup pot over high heat and saute onion until it's translucent, about 5 minutes. Add the celery and curry powder, and saute until the celery is tender. Turn heat down to medium and add the butternut pulp, coconut milk, salt and stock or water. Blend with a hand-mixer or whisk by hand until you have a smooth consistency. Heat until hot, add cilantro and serve.