Roasted Creamy Butternut Squash Soup

It has finally cooled down and feels like Fall has arrived, which means cozy and warming meals are on the menu! This soup is light and creamy with spices of cinnamon and nutmeg and a hint of apple-ey (is that a word? lol) sweetness. Perfect starter for your Holiday meal, salad pairings or sipping from a thermos (preferably by the bonfire) on those chilly nights!

Serves 4-6

1 1/2 pounds cubed butternut squash (1 large squash or 2 packages pre-cut from Trader Joe's)

3/4 tsp cinnamon

1/4 tsp nutmeg

1 tsp fresh minced rosemary or 1/2 tsp dried

1-2 tsp extra virgin olive oil

2 cups chicken or vegetable broth

1 medium apple peeled and diced *See note*

1 medium carrot peeled and thinly sliced

1 tsp pink salt

1 can clean coconut milk (Native Forest or Trader Joe's)

Pumpkin seeds to garnish

Preheat oven to 375 and line baking sheet with parchment. Toss cubed butternut squash in oil and stir in cinnamon and nutmeg to coat. Sprinkle with rosemary. Spread onto baking sheet and bake 25-30 minutes (flipping half way through) until tender.

Place squash in large saucepan or stockpot with broth, apple, carrot and salt. Bring to a boil and then low simmer for 10 minutes until apples tender. Transfer all ingredients to blender https://amzn.to/3KpOqtT and blend 1-2 minutes until smooth. Transfer back to saucepan and add coconut milk and heat on medium a few minutes to warm through. Garnish with pumpkin seeds. Enjoy!

*Note: Gala apples are a less acidic variety and the squash and coconut milk are neutralizing ingredients.