This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative.
1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk
1 cup (240 ml) boiling water
1 sprig fresh rosemary (save 1/2 for serving)
1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated
2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste
150 g soft chévre cheese (goat’s cheese)
4 tbsp yogurt of choice
Preheat the oven to 400°F/200°C.
Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.