Caribbean Butternut Squash Soup

1/4 cup olive oil
1 medium onion
2 Tablespoons garlic, crushed
2 cups coconut milk (the kind you drink and pour on cereal)
 2 Tablespoons sweet basil, minced
1 teaspoon cumin
1 butternut squash
 1 cup water
1 teaspoon salt


 Preheat your oven to 375 F. Chop your squash into pieces (we did eight), scrape out the seeds (feed them to your chickens if you have any) and place on a cookie sheet. Bake until soft or about 30 minutes. In a wok or saute pan, heat the oil on medium-high heat. Add the onions and saute until they turn clear. When most of the onions are clear, add the garlic and continue to saute. When the onions are all cooked, add the coconut milk, basil and cumin. Turn stove down to medium. When squash is cooked and cool enough to handle, scrape the squash from the skin and add to the wok. At this point you can either blend the soup with an immersion blender or in your stand up blender to get the consistency you want. Add salt to taste. Serve warm and ENJOY!