Ingredients

• Olive oil
• 1 butternut squash
• 1 granny smith apple
• 1 sweet potato
• 3 large carrots
• 2 shallots
• 4 cloves of garlic
• 4 cups of vegetable broth
• 6 fresh sage leaves
• 1 can of full fat coconut milk
• Salt and pepper
• Optional additions for flavor: nutmeg, cinnamon, goat cheese, roasted pumpkin seeds

Instructions

1. Cut the butternut squash in half and remove the seeds.
2. Brush the open side of each half with olive oil and place cut side down on a baking sheet.
3. Cut the sweet potato, apple, carrots, and shallots into cubes. Toss them and the garlic cloves with olive oil and add them to the baking sheet.
4. Roast the veggies for 30 mins. Remove the cubed veggies if they are soft. The squash may need another 10 minutes or so.
5. Over medium-high heat, bring the veggie broth to a boil in a large saucepan and add the roasted veggies.
6. Once the squash is cooked through and soft, scoop it out of the skin and add it to the broth. Use an immersion blender to blend the mixture until it’s creamy and there are no chunks.
7. Add in coconut milk, sage, salt and pepper. Blend until mixed, then add any additional flavorings. I added cinnamon, goat cheese, roasted pumpkin seeds, and another drizzle of coconut milk. 
8. Dish it up! The number of servings depends on whether this is going to be a main entree or an appetizer. It serves 4 for a main dish and 6-8 as a side.