For the Soup:

• 1 medium to large butternut squash
• 1 shallot
• 1 carrot
• 2 sweet potatoes
• 4 cups vegetable broth
• ½ cup coconut milk
• 1 t salt
• 1/4 t ground black pepper
• 1 t ground cumin
• 1 t smoked paprika

For the Garnish:

• 1/3 cup large coconut flakes
• 2 T chopped parsley
• 2 T pomegranate seeds
• 1/4 cup full-fat coconut milk

• Peel the outer skin of the squash, scrape out the seeds, and cut into small cubes.
• Chop the shallot, carrot and potato into similar-sized cubes.
• Heat the oil in a large pot over medium heat and add squash, shallot, carrot and potato. Saute for 5 minutes, or until lightly browned and the shallot is translucent.
• Add the vegetable broth, coconut milk, salt, pepper, cumin and smoked paprika. Bring the pot to boil, cover and reduce the heat. Simmer for 25-30 minutes or until the squash and vegetables are tender.
• While the soup is cooking, toast the coconut flakes over low heat, until fragrant and golden at the edges, then transfer to a bowl and set aside.
• Remove the soup from heat, and let cool slightly. Working in batches, transfer the contents of the pan to a blender. Be careful to avoid splatters (soup will be hot!).
• Blend until smooth. Pour into a large serving bowl.
• Ladle soup into individual serving bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl a toothpick through the topmost layer.
• Top with toasted coconut flakes, chopped fresh parsley and pomegranate seeds.