Squash soup is one of those essential comforting recipes for when the weather gets colder. It also makes a great side for any family get-together or Holidays like Thanksgiving or Christmas! This version has a bit of coconut milk which gives a creamy texture and delicious flavour.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil. Lightly oil the inside of the squash and sprinkle with a pinch of salt and pepper. Place face down on baking sheet, and bake for 40 to 50 minutes or until the bottom is golden. Let cool for 10 minutes before scooping out the insides.
Meanwhile, heat oil in a large pot over medium heat. Cook the onion and carrot until the onion is translucent. Add the garlic and ginger and cook for 1 minute.
Add the water and squash. Cook for 10 minutes or until the carrot is tender. Add the coconut milk, and blend in a blender or with a hand blender until smooth. Adjust seasoning to taste with salt, pepper, and lemon juice. If the soup is too thick, add more water to reach your desired consistency.
Serve topped with roasted pumpkin seeds and a swirl of coconut milk.
The soup will thicken as it cools. Add water as needed as you reheat to reach your desired consistency.
