Roasted Butternut Squash Soup with Curry

0 Preheat oven to 375 F.
1 Toss the butternut squash cubes with with olive oil, salt, and pepper. Bake for 30 minutes until tender and slightly browned.
2 Add squash and broth to large pot and blend with an immersion blender, or add the squash and broth to a blender, once cooled, and blend until smooth. Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.
3 Cover and simmer 10-15 minutes, garnish with cilantro, and serve!