Acorn Squash Soup with Ginger and Coconut Milk

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the acorn squashes in half and remove the seeds. Place them cut side down on a baking sheet.

3. 3

   Roast the squashes in the preheated oven for about 30-40 minutes, or until the flesh is tender.

4. 4

   While the squash is roasting, heat the olive oil in a large pot over medium heat.

5. 5

   Add the chopped onion and sauté until translucent, about 5 minutes.

6. 6

   Add the minced garlic and grated ginger to the pot, and sauté for another 2 minutes.

7. 7

   Once the squash is done roasting, scoop out the flesh and add it to the pot.

8. 8

   Pour in the coconut milk and vegetable broth, and stir to combine.

9. 9

   Season with salt and black pepper.

10. 10

    Bring the mixture to a simmer and let it cook for about 10 minutes.

11. 11

    Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

12. 12

    Taste and adjust seasoning if necessary.

13. 13

    Serve hot, garnished with additional black pepper or fresh herbs if desired.