Butternut Squash Coconut Curry Soup

INGREDIENTS

2 1/2 lb

Butternut Squash, cut in half seeds removed

3 tbsp

butter, sliced (or olive oil for vegan)

tablespoons brown sugar

1 tsp

cinnamon

1/2 tsp

salt

1 tsp

curry

1/2 tsp

garam masala

ground black pepper,

1/2 cup

coconut milk

1 1/4 cups

chicken or vegetable stock

cilantro, optional - for garnish