Roasted Butternut Squash and Coconut Soup with Chévre Yogurt

Roasted Butternut Squash and Coconut Soup with Chévre Yogurt

Ingredients:

1 butternut squash or hokkaido pumpkin

1 can coconut milk

1 cup boiling water

1 sprig fresh rosemary 

1/2 to 1-inch fresh ginger, peeled and grated

2 tablespoons apple cider vinegar

sea salt and freshly ground pepper to taste

150 grams soft goat cheese

4 tablespoons Greek yogurt

Instructions:

Preheat the oven to 400 degrees Farenheit. Divide the butternut squash in half with a sharp knife and remove seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25 to 40 minutes depending on the size of the squash. The halves are ready when the skin is brown and bubbly.

Remove the halves from the oven and let cool for several minutes. Spoon out the inside and place in a blender together with the rest of the ingredients. Blend on high speed until completely smooth. Add extra water, if desired and season to taste.

Prepare the chévre by whisking the goat cheese and Greek yogurt together in a small bowl.

Serve the soup with a dollop of chévre yogurt and freshly ground pepper.