coconut butternut squash soup with sage

i love this tomato soup, but was craving a fall soup the other day, so i attempted to adapt it with a few seasonal ingredients. i kept the curry powder from the original recipe, as it lends a warm undertone to the soup and pairs nicely with the coconut milk. it's not exactly a traditional butternut squash soup (those tend to be too sweet for my liking anyway), but it's still delicious!

coconut butternut squash soup with sage adapted from 101 cookbooks

1 tbsp coconut oil
1 yellow onion, diced
1 tsp salt
2 cloves garlic, minced
1 1/2 tsp curry powder
2 tsp ground ginger
1 15oz can butternut squash puree (found at whole foods)
1 cup water
handful fresh sage, chopped
1 15oz can light coconut milk

over medium heat, melt coconut oil in a soup pot. once melted, saute onion with salt until translucent, about 10 minutes. next, add garlic and cook for a minute or so. then, add the curry and ginger powder, "toasting" the spices for 30 seconds. pour butternut puree, water and sage into the pot, stir and let simmer for 15 minutes. remove pot from heat and puree soup with an immersion blender. put mixture back on the stove, mix in coconut milk and simmer for another 10-15 minutes to allow the flavors to come together. season with salt and pepper as needed.