1 large Butternut Squash, cut in half vertically and seeds removed (To save on time, use 1 (12-ounce) package refrigerated cubed butternut squash, such as green giant brand)
2 cups carrots, peeled and chopped (about 4 to 5 medium carrots)
2 tbsp. olive oil
3 cloves garlic, minced (or use 1 tbsp. minced garlic from jar)
1 yellow onion, chopped
3 cups vegetable broth
1 tbsp maple syrup
1 tsp cinnamon
1 tsp. salt, plus more to taste
¼ tsp. black pepper, plus more to taste
½ cup unsweetened coconut milk (I used Silk)
Instructions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place Butternut Squash on the pan and drizzle each half with olive oil to lightly coat the squash. Rub the oil all over the squash and season with salt and pepper. Arrange chopped carrots around squash on baking sheet. Turn the squash face side down and roast squash and carrots for 40 minutes or until squash is tender and completely cooked through.
Allow the squash to cool and then use a spoon to scoop the flesh into a bowl (discard of skin).
Meanwhile, in a medium-sized skillet, heat olive oil over medium heat and add onion and cook until translucent (roughly 3 to 4 minutes).
Add the garlic, stirring often, allowing to cook for 1 to 2 minutes. Add in 3 cups of vegetable broth, maple syrup, cinnamon, salt and pepper. Allow mixture to simmer for 5 minutes then add in roasted squash and carrots.
Using an immersion blender or working in batches in a food processor or blender, blend squash mixture until smooth adding coconut milk to reach desired consistency (about ½ cup or more). Add more salt and pepper, to taste.
Top with sour cream or Greek yogurt, pumpkin seeds, shredded carrots, and sprinkle of cinnamon, if desired.
You can refrigerate the soup for 3 to 4 days, or freeze for up to 3 months.
*Note* If you want to thin out your soup even more, add more vegetable broth. (I used about 3½ cups, but my squash was a good size.
If necessary add more salt and pepper, to taste.
Recipe by The Well Dressed Kitchen at https://www.thewelldressedkitchen.com/soups/roasted-butternut-squash-carrot-soup/