Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• Salt and pepper to taste

• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 400°F (200°C).

• Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.

• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

• Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.

• Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and puree in batches.

• Stir in the coconut milk and adjust the seasoning with salt and pepper.

• Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.

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