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 (2 teaspoon). 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 (1/8 teaspoon), Cayenne Pepper (1 pinch), Ground Nutmeg (1 pinch), Dried Thyme (1/2 teaspoon), Honey (1 tablespoon), Coconut Milk (1 cup), Water (2 cup), 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 Lemon Juice (1 tablespoon).
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.
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