Butternut squash soup

Butternut squash is one of my favorite winter vegetables. I love this soup because it is creamy and really flavorful. The balance of all the favors are really nice. You can still taste the butternut squash but it is accompanied nicely by ginger, garlic and coconut. Topped with pumpkin seeds for crunch and if you are able to find it fresh basil. A perfect appetizer soup or served along a main course. If you want to make it a meal on its own, serve over jasmine rice and top with a fried egg.

Makes 6 side dish servings:

1 butternut squash (cut in half lengthwise, seeds removed)

1 yellow onion (diced)

3 garlic cloves (minced)

4 inch knob of ginger (peeled, grated)

olive oil

2 -15 ounce cans unsweetened coconut milk

1 cup vegetable broth

salt to taste

fresh basil for garnish (optional)

Pumpkin seeds for garnish (optional)

Pre heat oven to 400. Cut squash in half lengthwise. A word of warning here, these are a tough vegetable to cut through. You need to use a bit of force to get through. Please keep fingers and hands clear of the knife! Remove seeds. place flesh down in baking dish with sides. Add about an inch of water to the bottom. Place in the oven and roast until knife goes in easily. About 30-40 minutes depending on the size of the squash. Set aside to cool.

In large soup or stock pot heat 2 tablespoons vegetable oil over medium high heat. Add onion, ginger and garlic. Turn down heat and cook 5-6 minutes. Try not to brown the vegetables. Add stock and coconut milk and bring to simmer.

Once squash is cool enough to handle, scoop out the flesh and place in the soup pot. Blend together with immersion blender until squash is broken down and it is smooth and creamy. You can use a blender here as well, add squash and some of the liquid together and blend. You may need to do it in batches. Season with salt to taste.

Serve with fresh basil and pumpkin seeds.