Butternut Squash Soup

Instructions

1. 1

   Preheat your oven to 375 degrees F (190 degrees C).

2. 2

   Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them cut side down on a baking sheet.

3. 3

   Roast the squash in the preheated oven until it is tender and completely cooked through, about 45 to 50 minutes.

4. 4

   While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.

5. 5

   Once the squash is done, remove it from the oven and let it cool slightly. Then, scoop out the flesh and add it to the pot with the onions.

6. 6

   Add the vegetable stock to the pot and bring the mixture to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.

7. 7

   Puree the soup using an immersion blender or by transferring it to a blender in batches. Blend until smooth.

8. 8

   Return the pureed soup to the pot (if using a blender) and stir in the coconut milk. Heat through.

9. 9

   Season the soup with salt, pepper, and nutmeg to taste.

10. 10

    Serve the soup warm, garnished with a drizzle of coconut milk or a sprinkle of nutmeg if desired.