Roasted Butternut Squash Soup

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Ingredients
  

  • 1 medium butternut squash (peeled, cubed)
  • 1 onion chopped
  • 2 carrots chopped
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp thyme
  • salt and pepper to taste
  • splash of cream (optional)

Instructions
 

  • Roast squash, onion, and carrots with olive oil at 400°F (200°C) for 25–30 minutes
  • Blend roasted veggies with broth and thyme until smooth
  • Simmer for 10 minutes, adjust seasoning, and finish with cream or coconut milk
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