Roasted Butternut Squash Soup
1 medium to large size butternut squash
2 small, or 1 large, yellow onion, thinly sliced or one leek thinly sliced
1 14-oz. can coconut milk (I used light coconut milk)
2 cups chicken or vegetable stock
salt and pepper to taste
1. Preheat oven to 350 degrees Fahrenheit.
2. Cut butternut in half, scoop out seeds and stringy insides. Brush 1 tablespoon of olive oil on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft. (Note, be careful trying to chop the squash in half. If it is too much for you, you can simply bake it for a few minutes until the outside parts are soft, take it out of the oven and then cut it in half.)
3. While squash is baking, caramelize the leek in 1 1/2 tablespoons of olive oil.
4. After the squash is completely soft, scoop flesh out of skin.
5. In a food processor, add the squash, onions, coconut milk, stock, salt, and pepper and process until smooth. Serve.
6. Optional -- steam or fry down some greens and then add them to the soup after you have pureed it.
*I suggest adding half of the coconut milk and half of the stock and then tasting it. Depending on your taste, you may want to add all of the coconut milk, or you may want to add more stock. Also, if the soup is too thick, add additional stock until it reaches the consistency you desire.