I had to write the directions step by step for myself!
So far today the squash hunks are roasted! They are so delicious,
I might just eat them as is.
Preheat oven to 375 degrees.
2. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes.
3. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash.
4. Roast 20-25 minutes or until squash is tender. Remove from oven.
5. Place oil in a dutch oven or medium size saucepan. Sauté the onion in the oil over moderately low heat, stirring, until it is softened.
6. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes.
7. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes.
8. Using a blender or food processor, purée the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.)
9. In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree.
10. If mixture is too thick, add warm water to thin it.
11. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.
Makes 8 one cup servings.
She does suggest roasting 2 squash and freezing the cooked squash for another day.