Roasted Butternut Squash Soup with Coconut Milk

Details

Ingredients

• 1 medium head garlic, halved crosswise
• 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
• 1 medium onion, quartered
• 1 medium leek, white portion only, chopped
• 1 (1 1/2 inch) piece fresh ginger, peeled
• 4 cups chicken broth, divided
• 1 cup coconut milk
• 1 teaspoon curry powder, or more to taste
• 1 pinch cayenne pepper
• salt and ground black pepper to taste