1 large butternut squash
1 bulb garlic
½ lb sausage
1 can coconut milk (full fat, unsweetened)
1 can water
Halve squash lengthwise and scoop out seeds. Drizzle oil + salt on the squash halves and lay face down on a baking dish. Chop the top off a bulb of garlic, drizzle in some oil, and place on your pan. Note: squash skin + garlic skin is still on. Roast at 400 for 30-45 minutes until squash is soft.
Scoop out squash and pop out garlic cloves into a blender. Add your can of coconut milk + one can full of water. Blend.
In a soup pot, cook your sausage. Once cooked, add in your blended squash mixture to the sausage + delicious fat drippings. Heat and stir until combined and enjoy!
Use the seeds to make a crunchy soup topping.
Submerge seeds + pulp in a bowl of water (this helps the pulp separate) and scoop out the seeds.
Dry on a towel while squash is cooking.
Once squash is out of the oven, turn the heat down to 300. Drizzle olive oil, salt, cinnamon, and sugar on your seeds and spread them out thinly on a baking pan (can use the same one you just had out if lined).
Cook seeds at 300 for about 15 minutes until crunchy. Eat as a snack or sprinkle on top of your soup.
**This is also very good with pumpkin, can used canned if pushed for time.
Making Some 