Butternut Squash Carrot Soup

Step 1

Preheat the oven to 400F.

Step 2

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.

Step 3

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

Step 4

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.

Step 5

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.