Roasted Butternut Squash Soup

Ingredients

- 1 large butternut squash - 1/2 cup coconut milk - 2 cups organic veggie stock - 2 cups water - 1 celery stalk, diced - 1/2 white onions, diced - 2 carrots, diced - 1/2 tsp cumin powder (optional) - 1 tsp red chili flakes (optional) - 1 tsp paprika - 2 bay leaves - salt and pepper to taste - 1 tsp + 1 tbsp oil

Directions

1. Pre-heat oven to 400′F. Cut the butternut squash in half, and core the middle. Remove all the seeds, brush the butternut squash with 1 tsp oil, and season with salt and pepper. Put about 1 inch of water in a baking dish and bake until soft (about 20 minutes)

2. While the butternut squash is baking, sauté onion, paprika, cumin and remaining oil in a large pot on medium heat (~3-4 minutes). Add celery, carrots, and water and bring to a simmer.

3. Remove butternut squash from the oven, and allow to come to room temperature. Carefully scoop the butternut squash away from the center, throwing away the peel. Add the butternut squash to the pot, along with chili flakes, bay leaves, and veggie stock. Bring to a boil and cook until all the vegetables are tender (~20 minutes). Reduce heat and temper the coconut milk by adding a small amount of the soup base to the milk, then adding the entirety back to the pot. Continue cooking on low heat for 5 minutes.

4. Remove from heat and allow to cool. Remove bayleaves, and carefully puree the soup with a handheld food processor. You can return the soup back to the stove and continue cooking on low, to allow the flavors to develop– the secret to great soup is slow cooking; its just better this way.

[4-6 servings]