• Preheat the oven to 400°F
• Cut the squash in half, scrape and remove the seeds. Using a vegetable peeler, remove the peel. Cut off a section and reserve to be used for the garnish.

  Cut the remaining squash into large chunks (2 or 3-inch size) and place on a baking sheet. Drizzle with 2 tablespoons of oil and transfer to the oven. Roast the squash for 30 minutes, until soft. Allow to cool on the baking sheet for 10 minutes.
• While the squash is roasting: In a large, deep soup pot or Dutch oven set over moderate heat, add the remaining 2 tablespoons of oil and when it is hot, add the onion, cook until lightly caramelized, stirring frequently. Add the garlic and cook just until fragrant.
• Add the roasted butternut chunks to the Dutch oven together with the chicken broth, coconut milk and cilantro then transfer to a blender.
• Working in batches, process the soup to a puree. Return soup to pot and reheat, add turmeric, cumin and the curry powder. Season soup with salt and pepper, to taste. Bring the soup to simmer, thinning soup with more broth if necessary.

To Make the Garnish Shreds:

• In a small skillet, set over medium-high heat, add the oil and when it is hot but not smoking, drop 1/4 of the butternut shreds into the hot oil and swirl them around with a fork. Remove them to a paper-towel lined plate to drain. Repeat with the remaining shreds, regulating the heat as necessary.
• Note: To test if the oil is hot enough, drop a couple shreds into the oil and if it sizzles and begins to shrivel it is ready.