Tomato Head’s Butternut Squash Soup

Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 45 minutes, or until the squash is tender and slightly caramelized.

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves. Sauté until the onion is translucent and fragrant.

Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable stock, ground cumin, ground coriander, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Use an immersion blender or transfer the soup to a blender to puree until smooth.

Return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through.

Serve the soup hot, garnished with fresh cilantro.