Roasted Butternut Squash Soup with Coconut Milk


2 TBS olive oil
1 medium-large butternut squash*
1 medium onion, thinly sliced
2 TBS fresh ginger, peeled and grated
2 cups water (or milk)
1 can coconut milk
1/4 tsp cayenne pepper
1 TBS fresh lime juice

Garnish: Toasted pumpkin seeds

*Heat oven to 350°. Halve washed squash, seed, and lightly coat cut side with olive oil. Place on jelly roll pan (use either Silpat or parchment paper) cut side down and roast for ~1 hour, or until completely soft. Remove from oven and cool just long enough to handle. Peel flesh from skin and add to soup in order listed.

Heat Dutch oven and add 1 TBS olive oil to pan. Add sliced onion and sauté until completely softened. Add ginger, sauté additional minute. Add 2 cups water (or milk), coconut milk, cayenne pepper, salt to taste, and squash. Bring to a boil, reduce heat and simmer 15-20 minutes.

Using stick blender, blend until completely smooth. If needed, thin with additional water. Stir in lime juice and serve with toasted pumpkin seed garnish.

4 servings