Roasted Winter Squash Soup with Candied Ginger and Coconut Milk

INGREDIENTS

Acorn squash, small

Butternut squash, small

Candied ginger

3 cloves

Garlic

Onion, medium

1 tsp

Thyme, fresh leaves

Thyme, sprigs

4 cups

Chicken or vegetable stock, low-sodium

1 14 ounce can

Coconut milk, light

1 1/2 tsp

Salt

1/2 tsp

White pepper

3 tbsp

Olive oil, extra virgin

1/2 cup

Roughly chopped candied (crystalized) ginger