- Butternut Squash - Sweet Onion - Garlic - Ginger - Salt - Cinnamon - Cayenne Pepper - Coconut Milk - Vegetable Broth
Preheat oven to 425°. Drizzle olive oil and sprinkle salt on the inside of both halves of the butternut squash. Place squash face down on a large baking sheet lined with parchment paper. Bake for 40-50 minutes.
In a medium saucepan, combine olive oil and onion. Sauté on medium heat for 3-4 minutes. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Add squash and coconut milk mixture to a high powered blender. Puree for 2-3 minutes, until contents are smooth. Pour back into saucepan and reheat. Stir ingredients in pot. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!