Directions

• Preheat the oven to 400 degrees.
• Put butternut squash lengthwise into halves with skin on and salt the fleshy part of the squash and place on a baking sheet lined with parchment paper, skin side up.
• Roast in the oven for about 30 to 45 minutes or until tender.
• Remove when you can pierce the squash with a knife.
• Cool and peel reserving the flesh in discarding the seeds.
• Add olive oil to a large soup pot over medium heat.
• Add onion, carrot, celery, cumin, parsley, Rosemary, ground cardamom, chili flake, and salt. Sautee for several minutes, your kitchen will smell very fragrant as the spices toast.
• When vegetables are softened, preserve roasted butternut squash in hot water enough to cover the squash mixture by an inch.
• Bring to a simmer cover and cook for 30 minutes.
• Remove and discard the rosemary and parsley sprigs.
• The entire can of coconut milk to the soup and stir to incorporate.
• Turn off the heat and pray the soup in batches in a high-speed blender until smooth.
• Serve hot.