Roasted Butternut Squash Soup with Maple Glazed Pastrami

Instructions

• Preheat oven on 375°. Slice both butternut squash vertically and discard pits. With a pastry brush, brush flesh with 1 tbsp olive oil. Sprinkle with 1 tsp kosher salt. Place squash cut side up on a baking tray and bake uncovered for 45-60 minutes until lightly browned.
• Slice onions and saute with 2 tbsp olive oil in a large pot. Add garlic and saute for another 5 minutes. Scoop out flesh from squash, and add to pot.
• Reserve ½ cup coconut milk and set aside for later. Add the rest of the coconut milk to the pot along with 1 tbsp Maple syrup, 2 tsp salt, broth or water. Cover and bring to a boil and then let simmer for 30 min.
• Remove from heat and puree with immersion blender (or carefully with a regular blender) until smooth.
• Coarsely chop pastrami into small pieces. In a small tin or pyrex, place pastrami and ¼ cup maple syrup. Bake uncovered at 350° for 10-15 minutes, being careful not to let it burn. Let cool and sprinkle ½ tsp salt on top.
• Serve each bowl of soup with an extra swirl of the remaining coconut milk, a sprinkle of chopped chives and maple glazed pastrami. Optional- sprinkle fresh black pepper on top.