1 large butternut squash (2 1/2-3 lb)
1/4 cup olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 tsp ground coriander
salt
1 can (13.5 oz) full-fat coconut milk (or 1 1/2 cups half-and-half)
2 cups vegetable broth, plus more as needed
1 tbsp lime juice or apple cider vinegar, plus more to taste
sour cream and toasted pumpkin seeds, for serving

Prick the squash with a fork and roast it whole at 400°F on a foil-lined pan, about an hour, until very soft.

Meanwhile, cook onion, garlic, coriander, and a big pinch of salt in the oil in a Dutch oven over medium heat until the onion starts to soften, ~5 min. Add coconut milk and broth, bring to a boil, then simmer on low.

Scoop out the squash seeds, peel off the skin, add the squash to the pot, and blend with an immersion blender. Thin with more broth if needed. Off the heat, stir in the lime juice or vinegar and salt to taste.

Top with sour cream and pumpkin seeds. Makes nearly 2 quarts.

Source: What Goes With What by Julia Turshen, p. 130