1
Heat oil in large saucepan over medium heat
2
Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
3
Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
4
Add broth. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
5
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
6
Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.