Winter Squash Soup

2T coconut oil

6 cloves of garlic - minced

1/2 med. onion - chopped

1 lg. Butternut squash

1 sm.-med. Kobocha squash

1 lg. sweet red pepper

1 med. onion

coarse sea salt and black pepper

1T coconut oil

1t hot Hungarian paprika

1t cinnamon

1/2t coarse sea salt

1-2T chicken soup base

1c coconut milk coffee creamer

- or coconut milk - or half and half

Put 2T of the coconut oil into a 5qt. pot.  Add the garlic and onion.  Simmer-stir-fry until the onion is translucent and the garlic begins to brown.  Cut the squash in half, or quarters if large, and scrape out all the seeds and stringiness with a metal spoon.  Roast the squash, 1 onion and pepper, after preparing as shown, on baking sheets covered with parchment paper, and after drizzling with 1T melted coconut oil

and seasoned with salt and pepper.  Place in 350° oven and cook about an hour, or until the squash is soft.  Remove from oven and cool on the baking sheets, about 20 minutes, or until everything is cool enough to handle.

Scoop out all the squash being careful not to scrape through the skin.  Slice-chop the roasted onion and peeled pepper, then add these, and the squash to the pot.  Mash well, then add the remaining spices and soup base.

Stir in 3 cups of water and bring to a simmer.  If you want, you could blend the soup at this point of you'd rather have a smoother texture.  Let simmer on low 10-15 minutes, stir in the milk, then bring to a simmer again, turn off heat and serve.  Shown here with croutons, pumpkin seeds and sour cream. . .Lin