1. Preheat the oven to 375F

2. Marinate the butternut squash, shallots & garlic in the curry powder, salt, black pepper, salt and olive oil

3. Evenly spread the marinated squash on a sheet tray and roast at 375F for 20mins or until for tender

4. Combine the roasted butternut squash, coconut milk & vegetable stock in a blender and blend until smooth/creamy.

5. Taste for salt.