2 Butternut Squash
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion – if you can find a sweet onion use that, otherwise a yellow or white onion is fine
2 Cups Vegetable or Chicken Broth
1/2 tsp Freshly Ground Nutmeg
1 14 oz Can of Coconut Milk - Thai Kitchen makes one that is widely available
Salt and Pepper
Preheat oven to 400 degrees.
Cut the squash in half lengthwise and scoop out the seeds. A grapefruit spoon works great for this.
Brush the cut side of the squash with the olive oil and sprinkle with salt and pepper. Place on a baking dish, cut side up and roast for 45 minutes or until fork tender.
Remove from the oven and let them rest until they are cool enough to handle. Peel off the skin and discard, set the pulp aside.
Chop the onion by cutting off the root and stem ends. Slice in half pole to pole, then make slices across, turn and cut across. Don’t worry about making it pretty; this is all getting blended in the end.
Melt the butter in a soup pot over medium high heat. When the butter starts to sizzle, add the onions along with a pinch of salt and a few grinds of black pepper.
Sauté' onion until golden and translucent, this should take about 10 minutes. Add the squash and mash it up with a wooden spoon or a potato masher. Add the broth and bring to a boil. Then reduce the temperature, cover and simmer for 30 minutes. Turn off the heat and allow the soup to cool a bit.
Working in batches, puree the soup until very smooth and return to the pot. Bring back to a simmer and stir in the nutmeg. Then slowly stir in the coconut milk and season with salt and pepper. Serve with a drizzle of coconut milk on top if you want to be fancy.