Roasted Butternut Squash Soup

Ingredients:

1 butternut squash Cut up in 1” squares (or buy the cut up already one like I do! – 2 packages)

2 large carrots, cut in small pieces

1 medium onion, cut in small pieces

2T Carrington Farms Coconut Cooking Oil (regular or garlic)

1 cup Coconut milk (or more to taste)

3 cups Vegetable broth

Salt and pepper to taste

Directions:

Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.

Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.

Optional – while simmering take a potato masher and mash up the veggies.

Once everything is warm, transfer to a blender or vitamix and blend until smooth.

Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.

Enjoy.