Roasted Butternut Squash Soup

Ingredients:

•  1 large butternut squash (peeled and cubed)
• 1 onion, diced
• 2-3 cloves garlic
• Vegetable broth (4 cups)
• Coconut milk (1 cup)
• Olive oil
• Nutmeg, cinnamon, salt, and pepper
• Fresh thyme or sage (optional garnish)

Instructions:

1. Toss the squash and garlic in olive oil, roast at 180°C for 30-40 minutes until tender.
2. Sauté onions until soft, then add roasted squash and garlic.
3. Pour in vegetable broth and simmer for 10 minutes.
4. Blend the mixture until smooth, then stir in coconut milk and spices.
5. Garnish with fresh herbs and serve warm.