Preheat the oven to 350 degrees F (180 degrees C).
Drizzle the cut side of the
Butternut Squash (4)
Olive Oil (1/2 Tbsp)
. Place oil side down on a baking sheet.
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.
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 tsp)
Cayenne Pepper (1 pinch)
Ground Nutmeg (1 pinch)
Dried Thyme (1/2 tsp)
Honey (1 Tbsp)
Coconut Milk (1 cup)
Water (2 cups)
Salt (to taste)
Cover and bring to a boil. Uncover, reduce to a simmer and cook for 10 minutes, stirring occasionally.
Remove from heat. Add
Lemon Juice (1 Tbsp)
Blend to desired consistency with a hand blender or a countertop blender. Taste and adjust seasoning.
Serve with a drizzle of good olive oil.