Pumpkin cream soup with shallots and coconut milk

Ingredients:

• 2 tbsp. l. coconut oil
• 0.5 cup chopped shallots
• 0.5 cup chopped green onions, white parts separated from green parts
• 1 cup peeled and chopped potatoes
• 1 tbsp peeled and chopped ginger
• A pinch of cayenne pepper
• 1 bay leaf
• 3.5 cups lightly salted vegetable broth
• 3 cups chopped butternut squash
• 1/4 - 1/2 cup coconut milk + extra for drizzling (optional)
• Chopped fresh cilantro, for serving

Preparation:

1. In a medium saucepan, heat the coconut oil over medium heat. Add the shallots and white parts of the green onions and cook, stirring, until the onions are soft, 3-4 minutes. Add the potatoes, ginger, cayenne pepper, bay leaf, 1/2 tablespoon of salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
2. Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the bay leaf, and let the soup cool for at least 5 minutes. Puree the soup thoroughly with an immersion blender until smooth (or in two or three batches in a regular blender, not filling it more than halfway).
3. Add coconut milk and reheat the soup if necessary, adjusting the consistency with water. Season with salt and pepper to taste.
4. Serve the soup hot, garnished with chopped cilantro and green onions and a drizzle of coconut milk, if using.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth.