Squash Soup
Ingredients
~2-3 lb squash: any combination of butternut, acorn, spaghetti squash 1 medium onion A carrot or two (optional) An apple (optional) Dried or fresh herbs like rosemary, thyme, or sage. 1 can of coconut milk 3 cups of stock
Instruction
Preheat oven to 450. Trim the top and bottom of the squash and cut lengthwise down the middle of the squash. For larger squashes it may be more managable to cut it once or twice around the equator. Use a spoon to remove the seeds and guts. If using carrots, trim the root end.
Rub oil all over the squash and carrots (even the outside skin) and place skin side down on a foil lined baking sheet. Roast for 30 minutes. If using carrots check after about 15 and flip them over if they're getting too browned, and remove early if needed. Once the squash gives no resistance at all when poked with a knife remove from oven and allow to cool for 5-10 minutes.
Once the squash is in the oven, chop an onion and mince any herbs. If using an apple, peel it and chop up about half of it.
Saute onion in 2 tbsp olive oil on medium heat and a big pinch of salt. If using apple add it a couple minutes later. Once onion has softened, add in herbs (either chopped fresh or dried sage, rosemary, and/or thyme), a few cracks of black pepper, and a pinch of red pepper flakes and saute for a minute. Add in coconut milk, about 3 cups of stock, and 2 pinches of salt; bring to a boil and reduce to a bare simmer while waiting for the squash to be ready (place a lid on it, but it's no problem for this to bubble away for a while)
When the squash has cooled, scoop the flesh out of the skin and add to the pot. Be sure to get browned bits that have formed on the surface near corners. If using carrot chop a little bit and add to pot. Simmer everything for about 5 more minutes.
Blend with a stick blender until totally smooth. Have a taste while it's in the pan; add salt, mix, and retaste until it's right. Take a moment to check out the consistency: you want a velvety thick soup, not a pureed vegetable thing. Add water and mix in until it is just a hair thinner than you'd want (by the time it's in a bowl on the table it will have cooled and thickened a little).
Top with chives, olive oil, black pepper, etc.