Preheat oven to 400℉.
Place the squash cut side up a baking sheet. Drizzle with some grapeseed oil and liberally sprinkle with salt and pepper. Roast for 65-75 minutes or until golden brown and easily pierced with a knife. Remove from oven and let cool slightly.
While the squash cools, bring a medium size Dutch oven up to heat over medium. Drizzle in a few tablespoons of oil and add in the green onions, lemongrass and ginger. Sauté for 2-3 minutes or until fragrant. Turn down the heat to medium low and add in the bay leaves, curry powder, turmeric, cumin, cinnamon, cayenne and a sprinkling of salt and pepper. Toast for 1 minute and then add in the stock and coconut milk.
Scoop the slightly cooled butternut squash flesh from the skin into the dutch oven. Discard the skin. Stir together, place the lid on the pot and reduce to a low simmer. Cook for 45-60 minutes, stirring occasionally.
After 45-60 minutes taste for seasoning, adding more salt or pepper if needed. At this point you can place an immersion blender directly into the pot and blend until smooth. To ensure a super smooth and velvety soup I like to carefully ladle the soup, working in batches, into a high power blender and blend until smooth. Then pour through a fine mesh strainer back into the dutch oven. If it looks too thick add a little water or stock. Keep warm until needed.
To serve ladle some into a bowl, top with green onions, basil and savory granola. Will keep in the fridge for 4-5 days and freezes very well.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell