Menu
1 large winter squash like butternut, kabocha, buttercup, pumpkin; halved, seeds removed
3 Tbsp cooking fat or olive oil (I used bacon fat since I had cooked some for the topping)
1 onion, finely chopped
4 cloves garlic (or more!), minced
Preheat oven to 400 degrees F.
Place squash cut-side up in a baking tray. Spread 2 tablespoons of cooking fat/oil all over the flesh of the squash and bottom of the baking pan. Bake for 1 hour, or until completely tender. Cooking time will vary based on oven and size of squash.
While the squash is baking, heat the remaining tablespoon of cooking fat in a large pot. Cook the onion for about 10 minutes, stirring, and then add the garlic and ginger for a few minutes, stirring. Set aside.
Remove the squash from the oven and allow it to cool enough to handle. Peel off the skin or scoop out the flesh, roughly chop and add to the pot.
Add coconut milk and broth to pot. Add mixture to a blender or split in two batches and add to the large bowl of a food processor. You can also use an immersion blender which I found to be the easiest and involved less clean-up. Puree for 2-3 minutes until desired consistency is reached, adding more broth if necessary.
Reheat soup over low-medium heat.
Top with bacon, parsley, cilantro or other herbs. Roast and use squash seeds as topping if not avoiding seeds.
See below for a similar Squash/Sweet Potato recipe with a little kick!