Roasted Butternut Squash-Coconut Soup

Ingredients

• 2  butternut squash 
• 1 can coconut milk 
• 1  garlic clove 
• 0.5 teaspoon ground cumin 
• 3 tablespoons honey 
• 6 servings olive oil 
• 0.5 cup onion chopped
• 6 servings salt and pepper 
• 4 cups veggie broth 

Equipment

• bowl
• baking sheet
• oven
• knife
• pot
• blender

Directions

1. Preheat an oven to 375ºF.ut the squash in half lengthwise and remove and discard the seeds.
2. Brush the squash inside and out with olive oil, and season with salt and pepper.
3. Place the squash, cut side down, on a baking sheet.oast the squash until a sharp knife penetrates the flesh easily, about 1 hour.Meanwhile, in a pot over medium-high heat, warm the oil.
4. Add the onions and garlic and cook for about 4 to 5 minutes.ransfer the squash to the pot and add the stock. Bring to a boil over medium-high heat, stirring occasionally.
5. Add the cumin, honey and coconut milk and stir to combine.sing a blender, puree the soup in batches until smooth. Return the soup to the pot.
6. Add more broth if needed to reach the desired consistency.adle the soup into bowls and garnish each serving with crispy bacon.
7. Serve immediately.