Preheat your oven to 400F. While it’s heating, cut your Squash in fourths, deseed them, and give them a good douse of Olive Oil and Salt & Pepper on a tinfoil lined baking sheet. Roast for 35 minutes or until the edges are golden brown. You should at this point, be able to scoop out the meat of the squash no problemo.
While the Squash is roasting, Slice the Onion real thin, throw it in a soup pan (which you will use later, so make sure it’s big enough) with some olive oil and salt and cook down until they’re caramelized.
In a blender (I use this one), blend down the roasted squash, onions, curry powder, and salt & pepper with the can of coconut milk.
Once well blended, add back to that pot that you cooked down the onions in. You aren’t cooking it any longer, you’re just heating it to serve.
Serve in your favorite soup bowl or mug, with a dollop of your favorite yogurt, and a sprinkle of pomegranates and pepitas!