There is nothing like a warm soup to warm the soul on a cool fall day. Butternut squash is full of healthy goodness to! It is a great source of fibre, vitamin B6 and folate. The coconut milk makes the soup rich and creamy and the burst of lime juice gives a little extra hit of flavour!
Place into a cookie sheet, flesh side down into 1/2 inch water.
Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.
Allow squash to cool so that you can handle it comfortably and scoop out the insides.
Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.
Add in squash and broth, coconut milk and sea salt.
Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.
Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)
Voila! You have a tasty soup that will warm you on a chilly warm day!