Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Drizzle the cut side of the
Butternut Squash (4)
with
Olive Oil (10 mL)
. Place oil side down on a baking sheet.
Step 3
Place oil side down on a baking sheet. Bake at 350 degrees F (180 degrees C) for 45-60 minutes, or until flesh pierces easily with a fork.
Step 4
Scoop flesh out of skin and place in a soup pot. You will need about 3-4 cups for our soup. Add the
Ground Allspice (as needed)
,
Cayenne Pepper (1 pinch)
,
Ground Nutmeg (1 pinch)
,
Dried Thyme (as needed)
,
Honey (20 g)
,
Coconut Milk (240 mL)
,
Water (480 mL)
, and
Salt (to taste)
.
Step 5
Cover and bring to a boil. Uncover, reduce to a simmer and cook for 10 minutes, stirring occasionally.
Step 6
Remove from heat. Add juice from
Lemon (1)
.
Step 7
Blend to desired consistency with a hand blender or a countertop blender. Taste and adjust seasoning.
Step 8
Serve with a drizzle of good olive oil.
