Coconut Butternut Squash Soup

• one butternut squash
• one medium onion, peeled and roughly chopped
• three garlic cloves, peeled
• a handful of fresh parsley, washed and leave the stems on
• about five sprigs of fresh thyme, only use the leaves
• one can of coconut cream (about 400 mL)
• salt and pepper to taste
• vegetable broth
• water

1. Wash the butternut squash, then cut in half length wise and scoop out the seeds.
2. Bake in the oven at 375 degrees for about 50 to 60 minutes with the cut side facing up. Times may vary depending on the size of the squash, but the squash should be thoroughly soft.
3. Once the squash is cool enough to handle, remove the skin.
4. Cut the squash so it fits into a blender. Add to the blender the squash, parsley, onion, garlic and thyme leaves. Add equal amounts of vegetable broth and water to the blender so that the liquid covers up to the top of the squash and onions.
5. Blend until smooth.
6. In a large pot, add the coconut cream. Once it is starting to melt add in the contents of the blender. Mix well. Add salt and freshly ground pepper to taste, as well as more vegetable broth or water if the consistency of the soup is thicker than your preference.
7. Let the soup simmer on low to medium heat for about 20 minutes. And then serve.