Ingredients

• 1 large butternut squash 
• 2 tbsp. olive oil
• ½ cup chopped shallot 
• 1 tsp. salt
• 4 garlic cloves
•  1 tsp. grated ginger
•   1 tsp. maple syrup
•  ⅛ tsp. ground nutmeg
•  1 twig rosemary
• Black pepper to taste
•  4 cups vegetable broth
• 1 cup coconut milk
•  2 tbsp. vegan butter

Instructions

• Preheat the oven to 425 degrees F. Cut the squash in half and roast it for 40 – 50 minutes till it’s tender.
• In a large soup pot brown the shallot in 1 tbsp. olive oil. Add the garlic and ginger. Cook for 1-2 minutes until fragrant.
• Scoop the butternut squash flesh from the hard skin. Blend in the blender with 1 cup vegetable broth, maple syrup, and nutmeg.
• Add the blended mixture to the soup pot. 
• Add the remaining ingredients into the pot and bring the mixture to a boil. Pour into the bowls and serve with warm bread.