Thai Butternut Squash Soup

When will the blender no longer dominate my life?

Bake a butternut squash soup (slice in half, de-seed, coat in oil, bake face down on pan at 350-400F for 35-40 min) and cool.  Saute one whole minced onion and garlic with a 1/2t of both ground lemongrass and ghangel.  Create some Brandon's Paleo Broth (1t celery salt, 2c water, 2 bay leaves and some black pepper, simmer.  This is my world famous, MSG free alternative to canned chicken broth).  Add butternut squash to pan (or blender) and combine with broth, onions.  Add a half can of coconut milk, 2t fish sauce, simmer for a while and blend or simmer smooth.  I just garnished this with cilantro and green onions, but it needed more. 

For example, this really should be turned into a stew with some pad thai style bbq'd chicken served underneath it, or with carrots, onions and potatoes in a curry.  So this soup is the right flavor, but the wrong application.