Claire's Curried Butternut Squash Soup

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

Bake in the preheated oven until tender about 45 minutes. Allow squash to cool until easily handled; cut in half scoop the seeds peel and chop the flesh.

Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent about 10 minutes. Add curry powder and turmeric and cook until evenly coated about 2 minutes.

Mix squash apple and ginger into onion mixture; add enough water to cover. Bring liquid to a boil reduce heat to medium-low and simmer until squash and apples are softened about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.

Mix coconut milk and salt into soup and simmer until heated through about 3 minutes more.