sesame seedscilantro, coconut cream and chilli flakes (if you like it spicy) to garnish
Instructions
Preheat the oven to 425° F.
Toss the butternut squash with 3 tablespoons of the oil and 1/2 teaspoons salt. Spread on a parchment lined baking sheet and roast for 30 minutes until soft.
Meanwhile...
In a large saucepan over medium heat, heat the coconut oil. Add the onion and cook until translucent, about 8 minutes, stirring occasionally.
Add the celery, ginger, lemongrass (tough outer layers removed, cut into 2-3 inch lengths and “bruise”) and turmeric and stir to coat everything with the oil. Reduce the heat to medium-low and cook for 10 minutes.
Add the coconut milk, water, aminos and roasted squash,increase the heat to medium. Bring the soup to a simmer and cook for 10-15 minutes to mingle the flavours.
Turn off the heat and allow to cool for 5 min. Remove the lemongrass and discard. Then transfer soup to a high-speed blender and blend until smooth. Blending in batches if necessary. Add the lime juice and blend again to combine.
Garnish the soup with sesame seeds, chopped cilantro, a drizzle of coconut cream and some red pepper flakes if desired.