Acorn squash soup with chestnuts and coconut milk

Directions

1. Baking the Squash
2. Warm the oven to 400 degrees
3. Cut the squash to quarters and clean the seed part
4. place in greased baking sheet flesh side down
5. Bake for 45 min to an hour, until very soft
6. pull out the pumpkin flesh with a spoon

1. Soup
2. Heat the olive oil in a pot
3. Add the diced onion and sauté for 5 min on medium heat
4. Add the ginger and garlic and sauté for 30 sec
5. Add the bay leaf and the chestnuts an mix
6. Add the coconut milk and cup of a chicken stock and salt and pepper.
7. Bring to a boil and then lower the heat and cook for 20 min
8. Add the squash flesh and cook for another 10 min or so
9. Add the cilantro and fish out the bay leaf
10. Puree the soup by using a stick blender or food processor If too thick add a bit more chicken stock. Warm for few more minutes
11. Pour to bowls and garnish with chopped almonds