INGREDIENTS :

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​ingredients :

• 3 pound (1.5kg) butternut squash , halved lengthwise

• 2 tablespoons Danwood Smoked Oil®

• 3/4 teaspoon salt (or to taste)

• 1 thumb ginger , coarsely chopped

• 1 can coconut milk (or to taste)

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Toppings :

• 1 Lemon zest and coconut flakes (Option)

• 2 Sauteed mushrooms and chopped cilantro, chili flakes if you like it spicy (Option)

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INSTRUCTIONS :

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• Preheat oven to 180 degrees C (350 F).

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• Place butternut squash cut side up on a baking tray. Drizzle with Danwood Smoked Oil®, sprinkle with salt and pepper. Bake for 70 to 90 minutes, or until it is very tender and the surface is caramelized. You can test this by inserting a skewer to the thickest part, if there is no resistance it’s done. It is better to slightly overcook the squash instead of undercook.

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• Make pumpkin puree in two batches. Scoop out seeds and discard. Scoop out squash meat from half of the squash, transfer to a food processor or a blender. You can use a pot and a immersion blender as well.

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• Add half of the ginger and 1/3 can of coconut milk. Blend until smooth. Adjust consistency and flavor with water and/or coconut milk until desired texture. (*footnote 1)

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• Puree the other half of squash by using the same method.

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• You can serve the soup hot or cold. Either way is tasty.

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• To reheat the soup, pour in a small pot and cook over low heat.

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• Stir occasionally to prevent from scorching the bottom. You might need to add a bit water from time to time.

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• To save the soup and serve later, transfer the puree to a container to cool. Once the soup cools down completely, seal the container and store in the fridge for 2 to 3 days, or in the freezer for 1 month.

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• To heat up leftover soup, make sure to bring it to a simmer, for food safety purposes.