For the Butternut Squash:
1 large Butternut Squash, cut in half and seeded
2 tablespoons brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp allspice
1 tsp ground ginger
1 tsp coriander
4 tablespoons Butter, cut into chunks
For the soup:
2 cups coconut milk (A Taste Of Thai brand, save the cream!)
2 cups organic veggie stock
2 tablespoons hot pepper and garlic chutney
Salt and Pepper to taste
4 pieces Bacon, cooked and crumbled
Coconut Cream (saved from the Coconut Milk)
Homemade Chimichurri (from my blog)
1. Preheat oven to 375F. Rub the spices on the Butternut Squash and place on a baking sheet. Drop on the Butter pieces. Bake for 35-40 minutes.
2. While squash is cooking fry the bacon over medium heat. Crumble into small pieces and set aside. Once squash is done scoop the flesh into a blender along with coconut milk and chutney. Blend until smooth.
3. Add the squash into a large soup pot along with stock. Bring to a boil and add salt and pepper.
4. Ladle into soup bowls and swirl in coconut cream. Add Chimichurri, pomegranate seeds, bacon, & thyme. Serve.