creamy butternut squash soup

Name: creamy butternut squash soup
Ingredients: 1 medium butternut squash (peeled + cubed); 1 each sweet potato (peeled + chopped); 1 each carrot (peeled + chopped); 1 each Honeycrisp apple (peeled + chopped); 1 medium onion (roughly chopped); 1 bulb garlic; 2.5 tbsp avocado oil; sea salt; black pepper (cracked); 0.25 tsp dried ginger; 0.125 tsp nutmeg; 2 sprigs fresh thyme; 1 cup coconut cream (or dairy-free heavy cream / creamer); 1.5 cups vegetable broth

with roasted garlic and all the cozy fall flavors wrapped up in a bowl

Ingredients

Directions

1
add squash, apples, veggies, garlic, onion + thyme to a large baking sheet. drizzle with oil + season with salt, pepper + spices. roast in preheated oven at 400F 35-40 mins, until tender.
2
transfer to blender (or a pot with an immersion blender) + blend until smooth.
3
add coconut milk + broth. blend again until smooth. taste + adjust seasonings as needed.

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