Spicy Creamy Squash Soup

1. Heat olive oil in a saucepan over high heat. Add garlic and chili pepper. Stir constantly until fragrant but not browned.
2. Add the acorn squash puree and water. Bring to a boil over medium heat then simmer over low heat for 3 minutes. Stir occasionally to mix well.
3. Add coconut cream (reserve a tablespoon for garnishing, if desired), cinnamon and salt. Simmer over low heat for 1 minute.
4. Remove from heat. Garnish with the rest of the coconut cream and squash seed kernels before serving.

Notes:
1. To make squash puree (steamer method): Wash an acorn squash. Cut in half then remove the seeds and stringy insides with a spoon. Cut the squash halves into quarters. Place into a steamer to steam for 30-40 minutes. Remove it from the heat. Let it cool enough to handle. Use a spoon to carefully scoop out the soft squash flesh and discard the squash skin. Place the squash flesh into a food processor or blender until completely smooth. Add small increments of water while blending.
2. To make squash puree (oven method): Wash an acorn squash. Cut in half then remove the seeds and stringy insides with a spoon. Cut the squash halves into quarters. Place into an oil sprayed baking dish and cover with aluminum foil. Bake in the oven at 375°F for 1 hour. Remove from oven. Let it cool enough to handle. Use a spoon to carefully scoop out the soft squash flesh and discard the squash skin. Place the squash flesh into a food processor or blender until completely smooth. Add small increments of water while blending.
3. To roast and hull squash seeds or pumpkin seeds: Wash off the stringy squash membrane under running water. Pat the seeds dry on a drying towel or kitchen paper towel. Slightly coat the seeds with vegetable oil or butter. Place the seeds on an oil sprayed baking sheet and bake at 325°F for 10 minutes. Remove from oven. Allow the seeds to cool enough to handle. Pinch the narrow end of each seed between your thumb and forefinger to open the shell. Remove the shells to get seed kernels.