1 teaspoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, which we will roast
6 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Salt to taste
2 teaspoons sugar (optional)
Roast the squash. Heat oven to 400 degrees. Poke holes in squash with a fork (you can also use an acorn squash or even a pumpkin or kabocha if you are so inclined, whatever!) lay the squash on a cookie sheet or foil, and let it bake for one hour. Take the squash out, cut it in half, and allow it to cool for at least a half hour. Scoop out the seeds and save them for roasting: there’s nothing nicer than squash seeds roasted in a 400 degree oven for 10 – 15 minutes in a scant tablespoon of oil with a sprinkle of salt. Or I suppose you could plant them for more squashes. Anyway… the squash skin will now come off easily and you can chop the skinless squash in cubes. Set it aside and throw away the skins.
In a large stock pot, cook the onion and garlic in oil on medium-high heat until onion is translucent. Add the optional sugar, cumin, turmeric, and garam masala. Stir for 30 seconds. Add the cooked squash cubes and broth. Transfer to a blender (in batches if necessary) and blend until extremely smooth. Add salt to taste.