Melt butter in large sauce pan; add squash, onion, celery, carrot and sweet potato, sauté for about 7 or 8 minutes until ingredients turn brown. Reduce heat and add garlic cook until all vegetables are a rich golden caramel colour. Add in all other spices and infuse vegetables with them, sauté on low until all is fragrant. Add in broth to the mixture and bring to a low boil.
Reduce heat and simmer for about 15 minutes, until squash and vegetables are tender. Add mixture to the blender and puree. Return mixture to pot and add in coconut milk so it is silky, yet still hearty. Add salt and pepper to taste.
Degree of Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Nutrition (per serving): 259 calories, 155 calories from fat, 18.2g total fat, 15.3mg cholesterol, 484.7 mg sodium, 653.4mg potassium, 24.6g carbohydrates, 4.3g fiber, 7.3g sugar, 3.3g protein.