Coconut & Ginger Butternut Squash Soup

• 2 Tablespoons Butter
• 1 cup Shelled, Unsalted Roasted Pistachios
• 1 teaspoon Kosher Salt
• 2 Tablespoons Sugar
• 1 teaspoon Ground Cinnamon
• 1 whole Butternut Squash, 1 1/2 - 2 Pounds
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cans (14 Oz. Size) Good Quality Vegetable Broth
• 1 can 5.6 Ounce Of Coconut Milk
• 2 teaspoons Ginger Juice Or Grated Ginger
• 2 dashes Salt And Fresh Ground Pepper To Taste

1. To make the garnish: In a medium saute pan, melt the butter. When fully melted, add the pistachios and stir to coat thoroughly. Sprinkle salt, sugar and cinnamon over the nuts and stir again to make sure they're evenly covered. Remove from heat. Spread out on baking pan or nonstick cookie sheet and allow to cool.
2. To make the soup: Preheat your oven to 350u0b0F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast until tender, about 1 hour. Allow to cool enough to be able to handle the squash. Remove all the roasted flesh and place in large stockpot. Add vegetable broth to pot over medium heat and allow the squash to further break down and mix in with the broth. When brought to a low simmer, add in the coconut milk (make sure you stir it before you pour it into the pot) and ginger juice. Take off the heat and allow to cool again. In batches, blend the squash and soup liquid in a blender (the Vitamix is amazing for this) until pureed to desired consistency. Return to pot and heat before serving. Season to taste with salt and pepper. Sprinkle the top of the soup with the sugared pistachios right before serving.

butter, pistachios, kosher salt, sugar, ground cinnamon, butternut, olive oil, vegetable broth, milk, ginger juice, salt

Taken from tastykitchen.com/recipes/soups/coconut-ginger-butternut-squash-soup/ (may not work)