1 Tbsp. ghee, butter, or coconut oil (plus more for baking the squash)
4 shallots, minced
2 Tbsp. fresh ginger, peeled and grated
2 quarts chicken broth (vegetable broth works great too)
1/2 cup full-fat coconut milk
Sea salt and pepper to taste
3 lbs. butternut squash, halved and seeded. (This is around 1 large or 2 small butternut squash. You can’t really use too much!)
Fresh parsley for garnish
A drizzle of extra coconut milk for garnish
A sprinkling of ground cinnamon for garnish
Preheat oven to 375° F. Grease baking sheet with desired fat. Place squash, cut-side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Saute shallots in ghee (or preferred fat) with salt and pepper.
Add remaining ingredients (including cooked, cubed squash) and bring to a simmer.
Puree, adding more broth or water if necessary.
Taste and adjust seasonings.
Garnish with parsley, a drizzle of coconut milk, and a small sprinkling of cinnamon.