Coconut Butternut Squash Soup

One of my favorite fall/winter squashes is butternut. I love making creamy soup with it, this is a recipe that has evolved over the past 3 years or so and I think it is just right now! I am not good with measurements and soups are forgiving, so don't stress and just cook to your taste.

Ingredients:
- One large or 2 medium Butternuts
- Olive oil (couple tablespoons)
- one medium yellow onion
- minced ginger (about a tablespoon)
- 2-3 cloves minced garlic
- Two cups water or veggie stock
- Coconut Milk (one 12oz can)
- Nutmeg (1/2 teaspoon or to taste)
- few sprigs sage loosely chopped 
- Sea Salt to taste
- chopped chives and several sprigs fresh thyme for garnish

Directions:

Set the oven to 350. Cut Butternut(s) in half and seed. (You can save the seeds for later if want). Spread some olive oil over the baking sheet and the squash including the outside skin, then poke the flesh with holes using a fork, this will all help the squash cook faster. I used to peel and chop the squash into cubes then boil it down and mash it, but my sister suggested the above way and I gotta say it is a hell of a lot easier :)
- this usually takes about 30 - 40 minutes, but if the edges are still tough stick it back in until you can scrape out as much flesh as possible.

Meanwhile in a sauce pan saute chopped onion with some olive oil (enough to coat the bottom of pot and to coat onion). Add in chopped ginger and garlic. Simmer until soft. Add veggie stock/water and bring to boil. Add the squash flesh. Let cook for a bit, until most of the liquid is evaporated, then bring temp down to medium and mash the squash. (You could also blend it with a hand blender if you have one). Add the coconut milk, sage, nutmeg and simmer for 20 minutes or so to bring out the aromas. 

Add salt to taste and top with garnish if wish. If you really like nutmeg like me add some on top with the garnish.

Enjoy!!!