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Roasted Butternut Squash Soup

Who says all soups have to be savory? This sweet concoction is expertly spiced and good to the last spoonful, a delightful endnote for a soup party or potluck.
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Ingredients
  

  • 1 large butternut squash peeled, cored, and cut into
  • 1- inch cubes
  • Olive oil for coating squash
  • 1 can coconut milk
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 3 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 350°.
  • Place squash on a large baking sheet, sprinkle with olive oil, and toss cubes to coat.
  • Roast for 30 minutes or until squash is soft. Remove and let cool.
  • Transfer 1 to 1½ cups of cooled squash to blender and add ½ can of coconut milk, nutmeg, ginger, and a small amount of vegetable broth. Blend until smooth. Transfer to a bowl or container. Repeat with remaining squash and coconut milk and vegetable broth.
  • Combine all blended soup ingredients and reheat on the stove or microwave.
  • Add salt and pepper.