Roasted Butternut Squash Soup

Instructions

1. 1
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2
   Arrange butternut squash cubes, onion, carrots, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
3. 3
   Roast for 30-35 minutes, stirring once halfway, until vegetables are soft and lightly caramelized.
4. 4
   Transfer roasted veggies to a blender (in batches if needed) with half the vegetable broth. Blend until perfectly smooth.
5. 5
   Pour the soup into a large pot over medium heat. Stir in the remaining broth, coconut milk (or cream), and maple syrup. Simmer for 5-10 minutes.
6. 6
   Taste and adjust seasonings as needed. Serve hot with your favorite garnishes!