Happy November, and cheers to soup season! Time to roast some squash.
Preheat your oven to 350, cut a large butternut squash in
half the long way, scoop out the seeds, place cut side up in a roasting pan and
cover tightly with aluminum foil. Bake for 45 minutes, or until you can easily
pierce the flesh with a fork. Scoop out the squash and set aside.
In a large soup pot, heat a couple tablespoons of vegetable
and sauté a chopped onion and fennel bulb over medium heat until translucent.
Add a three-inch piece of grated fresh ginger, the squash, and two to three
cups of chicken or vegetable stock.
Bring to a boil then immediately lower the heat, cover, and
simmer for thirty minutes.
Turn off the heat and use a stick blender to puree the soup
in the pot until smooth. To finish, add a can of coconut milk, salt and pepper
to taste, and the juice from one lime. Simmer for another ten minutes and serve.
