Butternut Squash Soup with Coconut Milk and Ginger
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Don't throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.