Roasted Butternut Squash Soup

Ingredients

• One large butternut Squash (Cut lengthwise in half)
• 8 Cups of Vegetable broth Recipe
• One can of Coconut Milk
• One onion (diced)
• One orange (zested)
• 4 Tbsp. Olive oil (divided)
• 2 large carrots (diced)
• 2 Celery stalks (diced)
• Sea Salt to taste
• 1 Tsp. Nutmeg
• Pepper to taste

Directions

1. Preheat the oven to 375. Arrange Butternut Squash on a sheet pan, either dice it or lay it cut side down after you oil it. Coat in 2 Tbsp. Olive oil and some sea salt. Bake for 30 minutes or until it is fork tender. If you placed it cut side down you need to scoop out all the insides and set aside.
2. In a large soup pan on medium high heat, saute the onions in 2 Tbsp. Olive oil.
3. Next toss in the diced carrots and season to taste. Cook down until onion are clear.
4. Pour in the vegetable broth and roasted butternut squash and bring to a boil stirring every few minutes.
5. Turn down the heat and grate in the zest of a whole orange and seasoning to taste
6. Last pour in Coconut milk and process into a smooth consistency with a handheld food emulsifier.