Coconut Squash Soup (BPA-free)
Roast 1 quartered and seeded butternut squash (or substitute dense delicious squash like delicata or kabocha; watery types would not do well here). It takes about 1 hour at 350 F. When it is cooled, peel and chop into bite size pieces.
Saute 1 diced red onion along with 3 cloves diced garlic, and 1/2 tsp salt in approx 1 TB oil until starting to brown. Add 1-2 TB grated ginger (I use a microplane) and a couple cups hot water. Stir to combine. Bring up to heat and simmer until soft.
Puree part of the soup in the blender along with 1/4 C unsweetened shredded coconut and a small piece of jalapeno pepper or chiles (try to get a yellow orange or red colored chile as green might look a little ugly in the yellow soup). Add back to the pot with rest of soup.
Season with salt and lime juice from 1/2 to 1 lime to taste.
Optional garnish with cilantro. Optional: feel free to add spices like cinnamon and nutmeg