Roasted curried butternut squash soup

1 butternut squash, peeled and cut into 1-2 inch chunks
2 large onions, peeled and quartered
1 medium head garlic
4 cups vegetable broth
1 teaspoon brown sugar
1 1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon garam masala
1 cup coconut milk
1/4 cup chopped fresh cilantro

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and spray with pam. Place squash onion onto baking sheet. Wrap garlic bulb in foil and set with other vegetables. Roast in the oven for 60 minutes, or until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste into a large pot. Add the squash,the roasted onion, spices and the vegetable broth. Bring up to a simmer for 15 minutes or so, to soften the vegetables a little. Puree with an immersion blender, add coconut milk and heat through again. Serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user FISH08.