Protein Packed Curry Butternut Squash Soup with Orzo and Spinach

1 butternut squash
1/8 C orzo pasta
4-6 C homemade broth (or store bought)
1 C whole milk (or coconut milk)
1 T coconut oil
1 package of Silken Tofu
1/4 C unsweetened coconut flakes
2 stalks green onion
1 bunch spinach
1/2 tsp chopped basil
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp curry powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp onion powder
1 tsp green curry paste
1/4 tsp salt
1/4 tsp black pepper



-Preheat oven or toaster oven to 425 degrees.
-Split butternut squash in half and scoop out seeds.
-Coat squash with coconut oil, sprinkle with salt, pepper and basil.
-Bake for 40 minutes or until tender enough to be scooped out of the shell.
-Scoop the flesh into a large soup pot, add broth, milk, chopped tofu, coconut flakes, chopped green onion and all of the seasonings, stir together well. 
-Bring soup to a boil then turn it down to medium/low heat and simmer for 20 minutes.
-Remove from heat and blend using an immersion blender until the soup is smooth and creamy.
-Return the soup to the heat and bring it back to a simmer.
-Add the orzo pasta. Stir gently until pasta is cooked, roughly 5 minutes.
-Turn off the heat.
-Chop spinach using a food processor and stir it in.
-Top with fresh green onions or cilantro for garnish.