Butternut Squash Soup

2-3 garlic cloves

1/4 tsp. curry

1/2 tsp. coriander

1 1/2 tsp salt

dash or 2 of red pepper flakes

6 cups chicken broth

2 cups 1/2 and 1/2

3 tbsp. butter

Cut squashes in 1/2. Roast squash in butter, onion, and garlic with a little bit of water at 400 degrees covered until tender.

Peel skin off squash.

Place squash, butter, onions and garlic in a blender with the 1/2 and 1/2 in blend until pureed, and pour into a soup pot. Add chicken broth and seasonings and stir on medium heat until thickened.

NOTE: Can replace the whole squashes with pre-diced squash from Costco, or wherever.