Creamy Roasted Butternut Squash Soup

Instructions

1. First cut a butternut squash in half and remove the seeds. Place the squash on a baking tray and roast in the oven at 190°C for about 20 minutes or until tender. You can bake the squash a little bit earlier, so you will not have to wait until it cools down. 
2. Chop carrot, celery, onion, garlic and grate ginger. 
3. Add the coconut oil to a large pot and warm on medium high heat. When the oil starts to simmer add the onions and sauté until slightly golden, about 5 minutes. Add the turmeric, garlic, half of the ginger, bay leaves and allspices. Stir and cook for about a minute just to release the aroma of spices. 
4. Add carrots, celery, salt and pepper and then pour water just to cover all the vegetables. Cover with a lid and cook for 15-20 minutes.
5. Peel the butternut squash and cut into pieces. Then add it to the soup and stir. Pour more water to cover all ingredients and cook on a medium heat until all vegetables are soft. 
6. Remove the pot from the heat and pick out all bay leaves and allspices from the soup. Then using a hand blender, blend the soup until smooth. Add juice from a half of lime, the rest of the ginger, coconut milk and heat the soup just to boil. If you want, add more lime juice and season with salt and pepper to taste.
7. Serve the soup with crouton, pumpkin seeds and freshly cut coriander