Winter Squash, Ginger, and Coconut Bisque
2 lbs winter squash, such as Sweet Meat, Winter Sweet, Crown or Sweet Mama, seeded, peeled and cut into imperfect 1 inch cubes
1/2 c fresh ginger, peeled and very thinly sliced
1 large yellow onion, thinly sliced
2 T coconut oil
4 c coconut milk
4 c water
Roasted hull-less pumpkin seeds for garnish
Heat the coconut oil over medium heat in a heavy bottomed soup pot. Add the onion and ginger and cook gently for five minutes, until soft but not caramelized. Add the squash and season generously with salt, cook for five more minutes or until lightly caramelized, stirring occasionally.
Add the water and coconut milk and simmer over medium heat until the squash is completely tender, 25-30 minutes. Working in batches, carefully liquefy the hot soup in a blender. Adjust seasoning if necessary with salt, then transfer to bowls, garnish with seeds and serve immediately.