Roasted Butternut Squash Soup is a showstopper that everyone will think you spent all day making. It is so simple to caramelize an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy and healthy dish.
Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.
In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Pour soup back into the pot or saucepan and reheat over Medium-Low heat.
Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!