Roasted Butternut Squash Soup

• 1 medium 3 lb butternut squash, chopped
• 1 lb acorn squash, chopped
• 1 medium yellow onion, chopped
• 3 cloves of garlic, grated
• 1/2 tablespoon fresh thyme, chopped
• 1 tablespoon sage, chopped
• 3 cups vegetable broth 
• 13oz can full-fat coconut milk
• Nutmeg, cinnamon, ground ginger
• Garnish: thyme, pepitas, creme fraiche and fresh bacon bits
• Optional: French bread for dunking
  

1. Cube squash and season with olive oil, salt, pepper, nutmeg, cinnamon and ground ginger (if you have it). Roast in oven for 25 minutes or until golden brown.
2. Meanwhile in a Dutch oven or large pot, sauté onion and garlic until translucent. Add herbs, and sauté until fragrant. Once squash is roasted and cooled, use an immersion blender (or regular blender) to blend onion mixture, squash and 3 cups of vegetable broth. Pour soup back into Dutch oven on low-medium heat.
3. To soup, add can of coconut milk. Stir to combine. Add additional spices as needed.
4. Serve soup with more fresh herbs, pepitas, a dollop of creme fraiche and bacon bits. French bread is perfect for dunking!

Recipe Notes:

• If you want to loosen the soup, you can add more vegetable broth. For more creaminess, add more coconut milk.
• Refer to my note above about utilizing the bacon fat!‍