Thai Coconut Squash Soup

1 small butternut squash

1 small pepper squash

2 tablespoons vegetable oil

1 shallot, finely diced (about 1 tablespoon)

2 cloves garlic, smashed n chopped

1 teaspoon freshly grated ginger

1 teaspoon freshly grated lime zest

1 teaspoon paprika

1 teaspoon ground coriander

1/4 teaspoon cayenne (optional)

1 tablespoon sugar

Salt to taste

3 cups roasted veggie stock (a previous post)

1 (14-ounce) can coconut milk

1 to 2 tablespoons lime juice

Splash of fish sauce (optional omit if preparing vegan)

Coarsely chopped cilantro (optional)

Preheat oven to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes until they are very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. (Or do what I do and burn my fingers due to impatience)

In a heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add herbs and spices until aromatic. Stir in the roasted veggie stock, coconut milk, salt, squash, fish sauce if using. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender.