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Preheat oven to 200C.
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Brush the squash with 10 ml olive oil.
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Toss the onion with remaining oil. Season the squash and onion to taste.
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Place the squash and onion, cut-side down onto baking sheet.
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Roast for 35 minutes or until soft.
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Scrape the meat of the squash and transfer into food blender. Add the roasted onion and half the stock.
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Blend until just smooth. Add the remaining vegetable stock and blend until smooth.
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Divide the soul among four serving bowls. Drizzle with coconut milk.
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Serve.