Thai butternut squash soup

I have been on a bit of a soup kick lately, and I had some butternut squash lying around in my kitchen and thought to myself, why not spice it up? Naturally I did more of a Thai twist on things and it turned out really great! 

Ingredients:

* 2 medium sized butternut squash

* 1 yellow onion

* 4 Cups of chicken stock

* Juice of 2 limes

* 1" piece of ginger, chopped

* 2 or 3 cloves of garlic

* 1 can of coconut milk

* 1 bunch of cilantro

* 1 Tbsp cumin

* 3 ripe tomatoes, or 1 large can of chopped tomatoes

* 2 Tbsp of Thai red chili paste

Instructions:

- Preheat the oven to 400 degrees F.

- Take the squash and cut them in half lengthwise and put on a baking sheet and drizzle with a bit of oil and then sprinkle with salt and pepper. Roast squash for approximately 1 hour or until soft.

- In a frying pan, cook the onion with the garlic and ginger.

- Take the squash out of the oven and let cool. Then, scoop out the squash and place in a large pot with the chicken stock. Add the onion mixture into the pot and bring to a slow boil. 

- Add the chilli paste, tomatoes, and cumin.

- Using an immersion blender, blend until smooth.  

- Finally stir in the coconut milk and the cilantro.

XO, Erin