Roasted Butternut Squash Soup with Orange & Lemongrass

Preheat oven to 200°C. Peel & dice butternut squash and place it on a baking tray. Season with salt & pepper, add thyme, drizzle with olive oil and roast for 35-40 Minutes or until squash is soft and has golden edges.

In a large stock pot melt butter. Add minced onion, garlic, ginger, lemongrass and sautée for 1 Minute. Add orange zest, orange juice and simmer for another Minute.

Add broth, roasted pumpkins, coconut milk and bring it to boil. Blend until smooth and serve with a drizzle of coconut milk and croutons or roasted pumpkin seeds.