You will need:
1 tbsp canola oil
1/4 medium onion, diced
2 cloves garlic, minced
2 15 oz cans butternut squash
salt and pepper, to taste
1 tbsp garam masala
1/2 tbsp chili powder
1 tsp Five-Spice
1 tsp turmeric
1/4 tsp nutmeg
1 14 oz can full fat coconut milk
2 cups vegetable broth
1 - 2 tbsp corn starch
Optional: coconut cream for drizzling, crushed red pepper
Add oil to a large saucepan and bring to medium heat. Add onion and sauté for about 3 minutes, or until translucent.
Add minced garlic and sauté for an additional 2-3 minutes.
Add butternut squash, salt, pepper and spices. Stir until combined and allow to simmer for about 5 minutes.
Add coconut milk and vegetable broth. Stir to combine and bring to a low boil over medium heat. Cover and simmer for about 10 minutes.
Check the consistency of the soup. Add corn starch in 1/2 tbsp increments and stir to desired thickness.
Transfer soup mixture to a high-speed blender and puree on a high setting for one minute.
Serve warm with a drizzle of coconut cream and crushed red pepper to top.