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Place the cubed squash on a large baking sheet (you may need two) in a single layer.
Drizzle the melted coconut oil and apple cider vinegar over the squash. You may need to use a rubber scraper or baster brush to make sure the squash gets spatula evenly coated.
Sprinkle the garam masala and salt evenly over the squash.
Roast in oven for 25-30 minutes or until the squash is very tender and starts to crisp on the outside.
While the squash is roasting, prep the other ingredients.
In a large heavy bottomed stock pot, melt the butter over medium heat.
Once the butter is melted, add the diced onion and saute over medium heat until tender, about 5 minutes.
Add the minced garlic, stir and saute until fragrant, about two minutes.
Add the coconut cream, broth, and roasted squash to the pot and bring to a simmer.
Using an immersion blender, puree the soup. If you don’t have an immersion blender (sometimes called a stick blender), you can puree the soup in a blender or food processor. Be careful to let steam release as you blend or you’ll end up wearing your dinner.
Taste for salt and serve with a few cracks of fresh pepper!
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