Thai Coconut Curry Butternut Squash Soup

1 Tbsp vegetable oil
½ cup diced mirepoix
2 cloves garlic, minced
1 small butternut squash, diced and roasted
Salt and pepper to taste
1 1/2 Tbsp garam masala or curry powder
1 14-ounce can light coconut milk
2 cups vegetable or chicken stock
¼ cup chopped fresh cilantro
Method of Prep
Heat a medium saucepot. Add vegetable oil and sweat mirepoix. Add curry seasoning and toast until fragrant. Add roasted butternut squash, coconut milk and vegetable stock. Bring to a boil, reduce to simmer and cook for 15 minutes. Puree soup using and immersion blender or high-speed blender, such as a vitamix. Season to taste and stir in cilantro.