ROASTED BUTTERNUT SQUASH SOUP

METHOD
Preheat the oven to 375°F/190°C.
Start at the bulbous end and cut the butternut squash in half lengthwise. Remove the seeds and score cross-hatch marks on both halves. Brush with oil and lightly season with salt and pepper. Transfer to a rimmed baking sheet, cut side down, and wrap the sheet with foil.

Roast for 45 to 55 minutes or until the squash is tender and easily pierced with a fork. Let cool and refrigerate if using the next day, or scoop out squash and continue with the recipe.

In a large saucepan, heat olive oil over low-medium heat. Sauté onion until soft and translucent, about 5 minutes. Add the garlic, apple, and ginger, and cook until fragrant. Add the roasted squash and cook until the mixture caramelizes.

Reserve 1 cup/250 ml of the stock for the puree step. Deglaze the pan by adding ½ cup/125 ml of the 2 cups/500 ml of heated vegetable stock at a time. Reduce by half before adding more stock. The stock will absorb the flavorful bits from the bottom of the pan as it reduces.
Repeat for the balance of the stock. Add the fresh thyme and adjust the seasoning with salt and pepper to taste.

Carefully pour the hot soup mixture into the blender bowl. Add the reserved 1 cup/250 ml
of vegetable stock. Puree on high until the mixture is smooth and creamy. Add the coconut cream. Pulse to blend; be careful not to overmix. Return the soup to the saucepan and reheat over low heat. Serve hot, garnish with pumpkin seeds and fried basil, thyme or sage.