Roasted Butternut Squash Soup

Ingredients

• 1 large Butternut Squash, peeled and cubed
• 1 Apple (Granny Smith), peeled and chopped
• 1 Onion, chopped
• 2 Carrots, chopped
• 4 cups Vegetable Broth
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 cup Coconut Milk or Cream
• 2 tbsp Olive Oil

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss squash, apple, onion, and carrots with oil. Roast for 30-40 minutes.

3. 3

   Transfer roasted veggies to a pot. Add broth and spices.

4. 4

   Simmer for 10 minutes.

5. 5

   Blend until silky smooth.

6. 6

   Stir in coconut milk.