Roasted Butternut Squash Pureed Soup

Yield: 2-3 Servings

Ingredients

SOUP:
1 Butternut squash
Butter
Sugar
Coconut milk, to taste
Sriracha, to taste

STOCK:
1/2 teaspoon saffron
one handful of shrimp shells
1 quart stock
1 onion
1 carrot
1 celery

Directions

STOCK
In a medium pot combined all ingredients and bring to boil.
Lower heat to a simmer and let cook for at least 1 hr.

SOUP
Preheat oven to 350 degrees. Cut the squash in half lengthwise, and clean the seeds out. Cover with butter; add sugar to taste. Cover and bake in the oven for about 30 minutes.

When squash is done, use a spoon to scrape the squash away from the skin. Place squash in a mixer. On the lowest setting puree the squash, adding the stock until desire thickness. When consistency of the squash mixture is smooth, add coconut milk and 6 ounces Sriracha, to taste.