• 1 large butternut squash, peeled and diced
  • 3 large carrots, dices
  • 1/2 onion, cut into large cubes
  • 1 tbsp olive oil
  • 2 1/2 cups chicken broth (or vegetable broth if you prefer)
  • 1/2 cup full-fat coconut milk (if you choose)
  • 1/2 tbsp cinnamon
  • 1/8 tsp ground sage
  • 1/8 nutmeg
  • salt and pepper

1) Preheat oven to 375 and line a baking sheet with foil to prepare veggies for baking. Place squash, carrots and onion on the sheet, drizzle olive oil evenly and season with salt and pepper. Roast for 35-40 minutes until veggies are soft.

2) Allow veggies to cool.

3) In a blender or food processor, add veggies, stock of your choice, coconut milk (optional), cinnamon, sage, nutmeg and blend until smooth (about 3-4 minutes).

4) If the soup is too thick add more stock, if it isn’t creamy enough add more coconut milk. Enjoy!