Roasted Butternut Squash Soup with Coconut Milk

Prep:

1. Preheat the oven to 350F and line a baking sheet with foil or parchment paper.
2. Slice the butternut squash in half and scoop out the seeds. Place the butternut squash halves, cut side down, on the lined baking sheet.
3. Cut a piece of foil and place the garlic cloves, coarsely chopped shallot, and the piece of fresh ginger in the middle. Drizzle them with a little olive oil, about a teaspoon, and sprinkle a little salt. Wrap them with the foil into a packet and place it on the baking sheet next to the butternut squash.

Bake:

1. Roast the butternut squash in the preheated oven for about 50 minutes, until the butternut squash skin pierces easily when poked with a fork and the squash feels tender. Remove from the oven.

Make the soup:

1. Flip the butternut squash over and with a spoon, scoop out the meat inside a blender. Open the foil packet and add the roasted garlic, shallot, and ginger to the blender.
2. Add 2 cups of water to the blender, 1 remaining tablespoon of olive oil, and ½ teaspoon of salt, and blend until smooth. This will be thick.
3. Pour the roasted butternut squash pureé into a soup pot. Add the remaining 2 cups of water and 1 cup of coconut milk and with a whisk, combine. Heat the soup over medium heat and bring it to a simmer.

Serve:

1. Ladle the soup into 4 bowls.