Difficulty: Easy - for beginners
Dietary guidance: v
32oz tomato sauce
1 medium buttternut squash
32oz vegetable (or chicken?) broth
12oz coconut cream
1(?)T curry powder
1 large onion
Halve the squash & bake face down in 1/2" water.
Meanwhile start the tomato sauce on very low heat. I had lots of time so I used a crock pot.
Dice & sautee the onion at high temperature until caramelized / partly crispy, not just softened.
With half the vegetable broth, blend the onion to puree.
Scrape out the pulp & blend till smooth with the rest of the vegetable broth.
The croutons were just sliced baguette, sauteed very quickly in a TON of italian seasoning and a lake of boiling butter, then baked at 250 till crispy.