Butternut squash soup recipe

I made two changes to my butternut squash soup this year.
I cook the butternut squash with the skins on, thanks to another farmer/soup maker of Madison.  And switched out my heavy whipping cream with coconut milk thanks to one of my fellow workers Karissa at Springdale farm.
The ingredients you will need are as follows:
2 to 3 large butternut squash, one large onion, two carrots, 1 to 2 cloves of fresh garlic depending on your taste, two cans of organic coconut milk, 2-3 tablespoons of curry paste or powder, again depending on how much her you like(you can always add more later), and 1 gallon of either vegetable broth or chicken broth, Kosher salt.
Cut butternut squash and remove any seeds or scabbing on the outside of skin.  Chop clean squash into chunks about the size you would for mashed potatoes and put into a large soup pot.  Clean and cut up your onions, carrots, and garlic and add them to the soup pot.
Pour the broth over all the vegetables covering them by a couple of inches of broth.
Boil until vegetables are soft, and puree through a food processor or blender until smooth.  Pour back into your soup pot and add your curry and coconut milk and bring back to a low boil .
Taste your soup and see if you want to add any more curry or broth to thin out your soup.
Salt to taste.
Enjoy, soup can be froze to eat another day.  Or gives some to your favorite neighbor.