Roasted Butternut Squash Soup with Coconut Milk

By MrsStvnsn

5.0 / 5

35min

1h

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1 medium head garlic halved crosswise
1 (3 1/2) pound butternut squash halved lengthwise and seeded
1 medium onion quartered
1 leek medium, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger peeled
4 cups chicken broth divided
1 cup coconut milk
1 teaspoon curry powder or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste