1butternut squash, approx 2 lbs., roasted until fork-tender (may substitute any hard winter squash)
1yellow onion, diced
1red bell pepper, seeds and membranes removed, diced
1tsp.each ground cumin, coriander, and turmeric
1/2tsp.red pepper flakes
1can coconut milk
Kosher salt and freshly ground black
Sour cream, cilantro, scallions, etc, as desired for garnishing
Cook the Squash
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. Remove the squash from the microwave and let it cool a few minutes. Now that it's slightly softened, peel the squash, then cut it in half lengthwise. Use a metal spoon to scrape the seeds and pulp from the interior bulb of the squash.
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 squash in a preheated 375 degree F. oven for 25-30 minutes or until fork-tender, tossing half way through. Remove the squash from the oven and let cool slightly before proceeding with the bisque.
Make the Bisque
Melt the butter in a Dutch oven over medium high heat; add the onion, bell pepper, garlic, and spices and sauté until nicely softened and fragrant, 3-4 minutes.
Add the cooked squash, chicken broth and coconut milk to the Dutch oven; season to taste with salt and pepper. Simmer 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.)