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roasted butternut squash soup with coconut, miso, and lime

Ingredients

• FOR THE SQUASH:
• 1 medium butternut squash, about 1kg / 2lbs, peeled and cubed
• 1 large onion, diced
• 4 garlic cloves, smashed and peeled
• 1 Tbsp coconut oil
• salt and pepper
• FOR THE SOUP BASE:
• 1 Tbsp cold pressed canola or sesame oil
• 1 - 2 Tbsp peeled and grated ginger
• ½ cup finely chopped cilantro (leaves and stems)
• 1 tsp ground turmeric
• 2 tsp smoked paprika
• ½ tsp red pepper flakes
• 3 cups water or vegetable broth
• 1 can light coconut milk (400ml)
• juice of 1 lime
• 2 Tbsp white miso
• salt and pepper
• TO FINISH:
• toasted sesame oil
• cilantro leaves

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