Preheat the oven to 425 degrees

Hit up your favorite farmer's market and grab some beautiful butternut squash

Cut the squash lengthwise, scoop out the seeds, brush with a bit of olive oil and sprinkle with salt and pepper

Roast the squash until it's soft and a bit brown

Scoop out the squash and set aside. You can roast the squash ahead of time and refrigerate it for up to a week

Heat the olive oil in a large dutch oven or soup pot and sauté the onions until translucent - then add the garlic and sauté for another 30 seconds

Add the curry powder, cinnamon, salt and pepper

Add the roasted squash and broth and bring to a boil

Reduce the heat, add the coconut milk and simmer for 20 minutes

Use the back of a spoon to break up any lumps of squash while simmering

Add the maple syrup and give the soup a stir

Use an immersion blender (or high speed blender) and blend the soup until smooth. Taste and adjust the seasonings

Serve with a drizzle of coconut milk and enjoy