¼teaspoonred pepper flakes (leave this out if you don't want a little kick or add more)
salt and pepper
pepitas & watercress, optional for garnish
Preheat oven to 400˚F. Line baking tray with aluminum foil or parchment paper. Set aside.
Cut ends off butternut squash and cut in half lengthwise. Scoop out the guts and seeds with a spoon and discard. Lay inside of squash face up on baking sheet. Lay potatoes and garlic cloves down on baking sheet around squash. Add spices (curry powder, coriander, cumin, red pepper flakes, salt and pepper) to the top of the butternut squash. Cover everything (squash, potatoes, and garlic) with a generous amount of olive oil (about 4 Tablespoons total). Roast at 400˚F for 40-50 minutes or until squash is fork tender.
Remove from oven and spoon out squash from the rind. Then add everything on the sheet pan to a blender. Blend on high for one minute. Add vegetable broth and continue blending on high, starting with a cup and slowly adding more depending on the consistency you're seeking (I usually use two full cups of vegetable broth). Taste for salt and pepper.
Top with watercress and pepitas (optional for garnish) and enjoy hot, room temperature, or cold.
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze: Place cooled soup in large, freezer safe plastic bag. Remove as much air as possible from bag and store in the freezer flat. Soup will be great for up to 3 months.