Roasted Butternut Squash Soup

 Serves 4-6 | Prep: 15 minutes | Cook: 45 minutes

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 1 tsp ground turmeric
•  4 cups vegetable broth
• 400 mL (14 oz) full-fat coconut milk
• 1 tsp sea salt (or to taste)
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil and a pinch of salt. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and turmeric, cooking for another minute until fragrant.
3. Add roasted squash, broth, salt, pepper, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, puree until completely smooth and creamy.
5. Stir in coconut milk and adjust seasoning. Heat through for 2-3 minutes.
6. Ladle into bowls and garnish with fresh cilantro if desired.

Nutritional breakdown per serving (1 bowl):

*Note: These percentages are based on a 2,000-calorie diet and are approximate values. 

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