Roasted Squash Soup

Im not sure about you all, but winter squash is always something we look very forward to in the fall. The problem is, there is always too much of it, and it goes bad if not prepared.
We can usually keep it for a few months in the barn but after that is goes fast.
Here is an easy wonderful tasting recipe that Im sure you will love if you like squash.

NEEDED:
large squash or several small.. any kind or mix and match.
1 can coconut milk
1 -2 qts chicken stock
salt
pepper
tyme
rosemary
ground ginger

wash your squash, and peel the outer skin off. I use my potato peeler. but you can use a knife or what ever else will remove the skin.
once peeled, cut squash, remove seeds and cut into 1" squares. toss with some olive oil and place in a roasting pan. sprinkle with seasonings.
Place in a 400 degree oven for 25-35 mins or until squash is tender to the fork.
Remove and place into Food processor. add some chicken stock and mix.
when it gets blending and becoming smooth add the can of coconut milk. add more or less chicken stock as needed for desired thickness. I like to make it like a BASE, and freeze it.
when ready to cook thaw and add desired chicken stock to let down the way you like. if serving for friends, place in pretty bowl and garnish with fresh parsley.

Cant go wrong. If you like it a but sweeter, you can add 1-2 apples that have been softened. this will add a sweet milk flavor.
You can use MILK, CREAM ,HALF N HALF but I tried to keep the fat down, the the coconut milk adds a sorta exotic fancy flavor!