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1
Slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray.
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2
Spooning out the seeds and put them on the tray beside the squash.
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3
Bake at 350F for 20 minutes or until the flesh is soft.
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4
While the squash is baking, put the bacon in a frying pan and cook it (though not to the point of being crispy).
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5
Remove the bacon and leave the bacon fat in the frying pan.
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6
Chop or tear the bacon into small pieces and set aside.
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7
Add the diced onion, diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade.
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8
Set aside with the bacon.
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9
Remove the squash from the oven and use a spoon to extract all of the flesh from the squash.
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10
Add the flesh and the toasted seeds to a large stockpot.
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11
Peel and cube the sweet potatoes, adding them to the stock pot.
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12
Peel and chop the carrots and parsnips, adding them to the stock pot.
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13
Add the water, can of coconut milk, bay leaves, parsley, mesquite powder, chili powder, salt and pepper to the stock pot and stir.
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14
Put the stockpot on a stove top element set on medium for 30 minutes and cover.
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15
Add the set aside onions, peanut, ginger, bacon and cook for another 10 minutes.
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16
Serve and set aside portions for later.
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17
Freezing or canning is recommended.
