Spiced-Up Butternut Squash Soup

About This Recipe
"I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup."
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Ingredients
3 tablespoons grapeseed oil or 3 tablespoons canola oil
1 medium butternut squash, peeled, seeded and cubed
1 1/4 cups onions, chopped
1 1/4 cups carrots, chopped
4 celery ribs, peeled and chopped
2 garlic cloves, minced
3 scallions, chopped
32 ounces vegetable stock ( unsalted)
2/3 cup coconut milk
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon cumin seed, Toasted and ground
1/2 teaspoon cayenne ( add more or less depending on spice preference)
1 teaspoon ground coriander
1/3 teaspoon garam masala
salt
pepper
 
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Directions
 
1.Heat oven to 400 degrees.
2.Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper.
Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
3.While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery.
Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender. (If using a blender, pour soup back in pot).  Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.