Squash Cauliflower soup

Directions

1. - wash squash, split in half and place on baking sheet, face down - roast at 375F for ~ 45min or until the skin becomes soft
2. - wash, cut and steam cauliflower
3. - allow squash to cool, scrape out flesh and add to cauliflower; also add the skin of tthe Hokkaido squash - add cream of coconut and blend; add water as needed
4. - bring soup to a low boil and add salt, pepper and spices to taste - add oil before serving