Ingredients (three servings):
1 small butternut squash, halved or quartered
1 tablespoon+½ teaspoon olive oil
¼ cup coconut milk
¼ cup vegetable broth (can be replaced with more coconut milk)
½ of 1 apple, peeled and diced
1 teaspoon fresh or ground ginger root
½ teaspoon ground cumin
¼ teaspoon chili powder
Black pepper to taste
First, preheat the oven to 425 degrees Fahrenheit.
Remove seeds* and stringy flesh from squash. Rub the cut side with about 1 tablespoon olive oil, place on a foil-lined baking sheet face down and roast until tender, about 45 minutes.
Toast cumin and ginger in ½ teaspoon oil on low heat until fragrant. This will take about 1 minute, stirring continuously.
Remove squash from the oven and poke with a fork to ensure that it is cooked completely. Scrape flesh away from skin and place in a heat-safe blender or food processor along with the coconut milk, broth, apple, chili powder and ginger mixture. Blend until smooth in 30-second intervals.
Pour soup into a saucepan on medium-low heat until warm. Pour into a bowl, top with black pepper and serve immediately.
This soup can be made ahead of time, stored in a container and heated up later.
*You can coat butternut squash seeds in olive oil and sea salt and roast in a 400-degree oven for 7-10 minutes.