Courtesy of PureZing

Serves 4

INGREDIENTS:

4 lb. butternut or buttercup squash, halved and seeded
large pinch of saffron threads
1 quart chicken broth
1 lemon, cut in half

1 small jalapeno, very finely minced
1 Tablespoon Balsamic vinegar
½ cup unsweetened coconut milk
1 teaspoon sesame seeds, lightly toasted
2 Tablespoons cilantro, finely chopped
Drizzle of sesame oil

DIRECTIONS:

Place squash cut side down on a foil covered baking pan and add enough water to cover edge of squash by ½ -inch. Place in oven at 375 degrees and bake 40-50 minutes until fork can be inserted into rind of squash.

Remove squash and let cool. In a pan, bring broth to boil and toss in both lemon halves. Turn off heat and add large pinch of saffron. Let steep while you remove the cooked squash from its rinds. Puree squash in a food processor with ½ cup of chicken broth.

Remove lemon halves from broth. Add puree mixture. Add jalapeno, Balsamic vinegar and coconut milk. Reheat before serving.

Garnish with toasted sesame seeds and chopped cilantro. Drizzle a few drop of sesame oil on top of the soup, if you have it.