Butternut Squash Soup with Ginger, Coconut & Lime

Roast the vegetables
1 Preheat oven to 400°F (200°C).
2 On a sheet tray, toss squash, onion, carrot, and garlic with olive oil, salt, and pepper.
3 Roast until tender and caramelized, about 30 minutes.
Roast the toppings
5 Toss squash seeds with olive oil, salt, and pepper, and roast until golden (about 15 minutes).
6 Optionally roast small diced squash cubes tossed in oil, salt and pepper until caramelized for garnish (about 20 minutes).
Blend the soup
8 Transfer roasted vegetables to a blender.
9 Add stock, coconut cream, and fresh ginger.
10 Blend until smooth, adjusting consistency with more stock if needed. Taste and adjust seasoning.
Plate & garnish
12 Ladle soup into bowls.
13 Garnish with a swirl of coconut cream, drizzle of chili oil, roasted seeds, roasted squash cubes, and fresh lime zest.