Coconut butternut squash soup

Preheat the oven to 375. Cut the butternut squash in half, scoop out the seeds and place skin side up on a parchment lined baking tray.

Bake 35 to 45 minutes depending on size, until the squash is fork tender, then cool about 10 minutes.

Chop the broccolini into small pieces and thinly slice the mushrooms.

Roughly dice the carrot, cut the onion and coarsely chop the garlic.

Peel the skin from the tender squash.

Melt the coconut oil in a stock pot, add the garlic, onion and carrot with the salt and pepper and saute five to eight minutes.

Add the thyme and cane sugar and saute another minute.

Add the squash, veggie stock, water and coconut milk.

Stir, turn the heat to medium-high, cover and bring to a boil.

Transfer to a blender and blend on high until liquefied, then pour back into the pot and cover to keep hot.

Over medium heat, toast the dried shredded coconut a few minutes until golden brown, then set aside and wipe out the pan with a paper towel.

Saute the broccolini three to four minutes, add the mushrooms and a pinch of salt and saute another three to four minutes.

Place the vegetables in the middle of the bowl and pour in about two cups of soup.

Sprinkle over the toasted coconut, then fresh cracked pepper, a drizzle of olive oil and a drizzle of coconut milk.