Squash is the perfect fall vegetable. Use it to create this soup that's great for any meal.
Slice the butternut squash in half. Place on a pan and roast the butternut squash in the oven at 425 degrees for 45 minutes or until the center gets soft. Once roasted, scoop the flesh out, but do not break the exterior. Set the squash aside and use the exterior as a vessel to hold the Coconut Scented Sweet Potato Rice (separate recipe and dish).
In a large pot, heat the chicken stock and add the minced onions. Add the soft roasted butternut squash into the stock and simmer for 10 minutes. Remove the butternut squash mixture and blend in the blender to create a smooth creamy soup.
Add the seasoning, coconut milk, and cream. For a sweeter soup, add more honey. Ladle the soup and add parsley and popcorn in the center of the bowl as a garnish.