Curry Squash Soup

I invented this recipe when I was trying to make wataka curry, which was one of my favorite dishes in Sri Lanka. I've modified it over the years. I usually make it with buttnernut squash but today I made it with buttercup squash and acorn squash, because that's what I had on hand.

1 large butternut squash or several medium and small squash
1 can of coconut milk
turmeric, garam masala, chili powder, cumin, coriander - to taste

Wash squash, cut the squash in half, scoop out seeds, and place face down in a baking dish. Fill the dish with 1.5 inches of water. Bake at 400 until soft - 30 to 60 minutes depending on size.

Scoop out the cooked squash from the skin and put it in your blender. Pour in the water from the pan and blend. Be careful if you're blending hot squash. Pour half the squash in a soup pot. Then add the coconut milk to the blender, blend again, and pour into the soup pot. Stir with a spoon over medium heat and add spices, to taste.

Add more water or vegetable brother until you get your desired consistency. Sometimes I like it almost as thick as baby food. This last time it was more a soup like consistency.