For COCO: Roasted Butternut Squash Soup

Ingredients

SOUP

• • 5 cups cubed butternut squash, skin removed (1 small butternut squash)
  • 2 cups carrots (peeled and cut on an angle into 1-inch slices)
  • 1/2 medium white or yellow onion, sliced
  • 5 cloves garlic, peeled (slightly crushed)
  • 1-2 tablespoons Chef for Higher COCO (1 Tablespoon = 30MG)
  • 1 Tablespoon maple syrup
  • 1 healthy pinch each sea salt & black pepper (more to taste)
  • 1 ½ – 2 cups vegetable broth
  • 2/3 cup light coconut milk, plus more for serving
  • 1/4 tsp ground cinnamon
  • 1 pinch nutmeg (optional)
  • 1 pinch cayenne (optional)

FOR SERVING (optional)

• • Toasted pumpkin seeds (pepitas)

Instructions

• • Heat oven to 400 degrees F. Line two baking sheets with parchment paper
  • Add cubed squash, carrots, onion, and garlic to a large bowl and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Place on baking sheets and bake for 25-30 minutes or until squash and carrots are tender (a little char/caramelization is nice)
  • Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
  • Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
  • Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
  • Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional).