Thai Ginger Butternut Squash Soup
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.
In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.
Serve warm with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.