Preparation

• Preheat your oven to 400°F (200°C).
• Peel and cube the butternut squash, placing it on a baking sheet.
• Toss the squash with olive oil, salt, pepper, cinnamon, and nutmeg.
• Roast in the oven for 25-30 minutes until tender.
• In a large pot, sauté the chopped onion over medium heat until translucent.
• Add the minced garlic and cook for another minute.
• Once the squash is roasted, add it to the pot with the onions and garlic.
• Pour in the vegetable broth and bring to a simmer.
• Blend the soup until smooth using an immersion blender or in batches in a regular blender.
• Stir in the coconut milk and heat through before serving.