Tuscan-Spiced Butternut Squash and Coconut Soup

This delightful fusion soup combines the earthy sweetness of roasted butternut squash with the creamy richness of coconut milk, inspired by Italian flavors. Infused with Tuscan herbs such as rosemary and sage, and finished with a hint of chili for warmth, this soup is both comforting and exotic. It's dairy-free and vegan, making it suitable for a variety of dietary needs.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon red chili flakes (adjust according to spice preference)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes in 1 tablespoon of olive oil, salt, and black pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender and caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, rosemary, sage, and red chili flakes. Cook for an additional 2 minutes until fragrant.
5. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to meld the flavors.
6. Remove the pot from heat and stir in the coconut milk and lemon juice. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
7. Return the pureed soup to low heat to warm through. Adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh parsley.