2 large Butternut Squash, peeled, and seeded*
1 tablespoon extra-virgin olive oil or coconut oil
1 onion, diced
1 leek, thinly sliced
1 shallot, diced
3 tablespoons minced fresh ginger
1 teaspoon cumin
6 cups soup stock or water
1 cup unsweetened coconut milk
1 sprig of thyme
Bunch of watercress, for garnish
Greek yogurt, optional
1. Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
2. Meanwhile, in a large soup pot, gently heat the olive oil or coconut oil. Add the onion, leek, shallot, ginger and cumin and cook over moderate heat until lightly browned.
3. Add the cooked squash, stock or water, coconut milk and sprig of thyme. Simmer over moderately low heat for 15 minutes.
4. Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with sea salt and pepper. Ladle the soup into bowls. Garnish with watercress, and serve with a dallop of thick yogurt. Enjoy!
Note: Don’t discard the squash seeds…set them aside in a single layer to dry. Roast them at 250°, turning often, until golden….makes a delicious snack or garnish for your soup!