Preheat oven to 375. Lightly pierce squash with a knife around the circumference and towards the top and bottom. Put on a greased baking sheet and cook at 375 for 45-50 minutes until the flesh gives when pressed. Cool, cut in half and remove seeds. In a soup pot melt the butter and add enough oil to cover the bottom of the pan. Add onions and sauté until softened, about 4-5 minutes, then add garlic and stir for another minute. Add seasonings, the pulp of the cooked squash, and broth to the pan and bring to a simmer. Simmer for 15-20 minutes. Add in batches to a blender then add the soup back to the pot. Add the coconut milk and bring back to a simmer. Taste for seasoning, top with a dab of plain yogurt and some chopped cilantro and call it done.
– serves 6-8
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