Butternut Squash Soup with Ghost Croutons

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for about 30-40 minutes, or until the flesh is tender.

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.

While the soup is simmering, prepare the ghost croutons. Preheat the oven to 350°F (175°C). Cut the bread into small cubes and toss them with olive oil and ghost pepper powder. Spread the seasoned bread cubes on a baking sheet and bake for about 10-15 minutes, or until crispy.

Serve the butternut squash soup hot, topped with ghost croutons.