Soup's On!

I'm sitting here writing this post as I eat my lunch and listen to Yola's Walk Through Fire album.

On the menu:  roasted butternut squash soup.  I'm having difficulty devoting myself to my typing.  I'd rather just hold my little crock and slurp my soup.

I sliced a butternut squash, scooped out the seeds, and slathered it with extra virgin olive oil, salt, and pepper.  I roasted it for about an hour and fifteen minutes at 400 degrees, until it was easily pierced with a butter knife.

While the squash cooled, I sautéed half of a chopped red onion with a giant garlic clove.  Then I added smoked paprika and powdered ginger (I was out of fresh ginger.)  My ginger jar is missing its plastic cover with holes, so I put more ginger in the soup than I'd anticipated.  I crossed my fingers it wasn't too much.  Then I scooped out the squash into the pan with the spiced onion and garlic, added a can of coconut milk and simmered it, lid on, for 20-30 minutes.

I used my handy dandy immersion blender to finish the soup and tasted it...it still needed something, but I lucked out. The ginger flavor was great.  I added some salt, pepper, and cayenne.  Perfect.

I'm always about the garnish so I topped the soup with diced cilantro and scallions and sprinkled some pumpkin seeds on top.  Healthy, satisfying, and comforting on a cold winter's day.