If you are using frozen butternut squash, heat it up in a bowl in the microwave with 2 tbsp water 5 minutes.
Add all of the oil, garlic, peppercorns and curry leaves to the pan.
Turn on the stove to low-med heat.
Once the oil is hot, lower heat to low, add the onions and stir.
Stir a couple times every few minutes until the onions are a bit softer.
Add the butternut squash and stir.
After 5 minutes, uncover and stir.
Transfer the mixture to the Vitamix.
Add the water and the coconut milk to the blender.
Add the spices except the garam masala.
Blend until everything is completely mixed into a smooth soup. I start with Variable and work up to 4 then switch to High 1.
Transfer the soup back to a pot on low heat.
Add the garam masala and salt to taste. Add more pepper if desired for an extra kick
Bring to a boil and lower heat.
Once boiling has stopped, lower heat and and cover for 20 minutes.