Thai Butternut Squash Soup

Serves 4

1 medium butternut squash or 4 c diced squash

2 c vegetable broth

1 onion, diced

2 T Thai red curry paste

1 can coconut milk

1 T or 3 cloves minced garlic

Cook the squash in the broth (I used No Chicken broth) until soft and add to blender.  Sautee the onion in a little water until translucent and add to blender.  Add rest of ingredients to blender and puree.  Serve immediately, transfer to crockpot to keep warm for a few hours, or refrigerate.  Add more broth or coconut milk as needed to reach desired consistency, particularly upon reheating.