Squash Soup with Saffron and Ginger

Ingredients

• Olive oil
• Garlic
• Milk
• Onion
• Bay leaves
• Coconut milk
• Nutmeg
• Cilantro
• Vegetable stock
• Ginger
• Onions

Directions

1. Heat the oven to 400° F/200° C. Rinse the squash skin, then cut the squash lengthwise from top to bottom. Scrape out the seeds and fibrous center and put them aside. Set the squash cut-side down on the prepared baking sheet and roast until the outside has browned and yields when you press it gently.
2. As the squash cooks, heat the olive oil in the pot over medium high heat. Stir in the onions, leeks, garlic, and ginger, and cook for a few minutes, just until the onions and leeks turn soft and translucent. Shut off the burner, cover the pot, and wait for the squash to finish.
3. When the squash is done, take it out of the oven and let it cool for a few minutes. Spoon the flesh into the pot, then add the nutmeg, saffron, and cilantro, if using. Cook, stirring, for a few minutes, until the squash begins to break into the aromatics and the nutmeg and saffron smell fragrant.
4. Pour in the coconut milk and vegetable stock, and add the bay leaves. Bring the soup up to a boil, then lower the heat and let it simmer for about 15 to 20 minutes.
5. Pull the soup from the heat. If you are using an immersion blender, blend it right in the pot for about 30 seconds to smooth out some of the larger pieces. If you are using a regular blender, transfer about 2 cups of the soup to the blender jar, puree it, then return it to the pot and stir everything together. Serve with salad and sliced baguette for dipping.