Ingredients :

• 1 Butternut Squash
• 2-3 Garlic cloves minced
• 1 Tbsp Butter, (or oil)
• 1-3 Shallot minced
• 400 ml Coconut Milk (or heavy cream)
• 1 Cup grated Parmesan
• 2 Cup Vegetable Broth
• 2 Tsp Maple Syrup
• 2 Tsp Cayenne Pepper
• 1 Tsp Nutmeg
• To taste Chives, Parsley, Oregano
• Salt Pepper
  

Steps:

1. Cut the squash in half, oil, season, and cook in a preheated oven at 400°F until soft (30 / 40 min).
2. Let the squash cool down; once cold, separate the squash from its skin and put aside.
3. In a pot, cook the garlic and shallot in butter until golden.
4. Add the vegetable broth and the squash.
5. Blend the squash with an immersion blender.
6. Add all the other ingredients except the parmesan.
7. Bring to a simmer, then add the parmesan.
8. Adjust the seasoning, then serve with more parmesan on top.