4 c cooked winter squash (acorn, butternut, delicata)
2 tbsp coconut oil
½ yellow onion, diced
2 clove garlic, minced
½ inch ginger, fresh and grated
¼ tsp black pepper
1 tsp fennel seeds
¼ tsp salt
4 c water
½ whole lime
½ cup fresh chopped cilantro
red chili flakes
Roast the squash(es) in the oven at 350 degrees, until done; a larger squash will take longer. For example, a butternut squash may need up to 30 minutes. Remove squash and let cool. You’ll want the skin to peel off easily. You may use a potato peeler or run it under cold water while peeling the squash skin off with your hands (not your skin). Then chop the squash into small cubes.
Heat 2 tablespoons of coconut oil in a large soup pot. Add diced onions and sauté until browning. Add minced garlic and grated ginger. Add salt, pepper and fennel seeds. Continue frying another thirty seconds. Then add the squash cubes and 4 cups of water. Bring to a boil.
Reduce the heat to a simmer. Cook for about 20 minutes. Then puree in a blender or with a hand-blender.
Squeeze the juice of half a lime into the finished soup. Garnish with fresh chopped cilantro and red chili flakes.