Creamy squash soup

This creamy squash soup is perfect for winter time.

Ingredients :

• 1 Butternut Squash

• 1 Garlic bulb minced

• 1 Table spoon Butter, (or oil)

• 1-3 Shallot minced

• 1 Can Coconut Milk (or cream)

• 1 Cup Parmesan

• 2 Cup Vegetable Broth

• 2 Tea spoon Maple Syrup

• 2 Table spoon Cayenne Pepper

• 1 Table spoon Nutmeg

• To taste Chives, Parsley, Oregano

• Salt Pepper

Steps:

1. Cut the squash in half, oil, season and cook in a preheated oven at 400F until soft (30 / 40 min)

2. Let the squash cool down, once cold, separate the squash from it’s skin, put aside

3. In a pot, cook the garlic and shallot in butter until golden

4. Add the vegetable broth and the squash

5. Blend the squash with an immersion blender

6. Add all the other ingredient except the parmesan

7. Bring to a simmer than add the parmesan

8. Rectify the seasoning then serve with more parmesan on top