Roasted Butternut Squash Soup

Instructions

1. Preheat oven to 425 degrees Fahrenheit
2. Peel the butternut squash, cut it lengthwise into two halves and remove seeds
3. Peel and cut onions into quarters
4. Peel and cut carrots into 3/4 inch pieces
5. In a baking tray, place butternut squash cut side down, onions, garlic and carrots
6. Create a mixture of the olive oil, salt, pepper and brush on all vegetables (both sides of the butternut squash)
7. Place tray in middle rack of the oven and bake for 45 minutes
8. Remove from oven and let it sit for a few minutes. Then cut the butternut squash into 1 inch square pieces
9. In a pan, heat 3 tbsp of butter on medium heat and add all the vegetables. Stir for two minutes and then add vegetable stock
10. Change to high heat, cover and boil mixture for one minute
11. Remove from heat and let it sit for 5 minutes
12. Blend the mixture in a blender. You may have to do it in batches
13. Put the blended mixture back in the pan and stir on high heat for 2 minutes
14. Add coconut milk for creaminess. Adjust salt and pepper accordingly.
15. Garnish with roasted pumpkin seeds or croutons