Curried Butternut Squash Bisque

Preheat the oven to 375 degrees F.
Trim both ends of the squash, then place it into the microwave for 5 minutes on high power to soften.
Remove the squash from the microwave, letting it cool for a few minutes. Using a hand-held peeler, remove the exterior skin from the softened squash, then cut it in half lengthwise.
Use a metal spoon to scrape the seeds and pulp from the interior bulb of the squash; discard.
Place each squash half onto a cutting board, cut-side-down, cutting it into slices;. Cube the slices, placing the cubes of squash onto a greased baking sheet; drizzle with a bit of olive oil, then toss to combine.
Bake the cubed squash for 25-30 minutes or until nicely fork-tender, tossing the squash half way through the baking time.
Remove the squash from the oven and let cool slightly before proceeding with making the bisque.

Melt the butter in a Dutch oven over medium high heat; add the onion, bell pepper, garlic, and spices; sauté until nicely softened and fragrant, 3-4 minutes, stirring occasionally.
Add the cooked squash, chicken broth, and coconut milk to the Dutch oven; season to taste with salt and pepper.
Simmer the soup for a few minutes, then use an immersion blender to puree the soup in the pot until smooth. (May alternately use a food processor to purée soup until smooth, as well, just be extra careful!)
Serve soup garnished with sour cream, chopped cilantro, pepitas, or as desired.