Squash Soup

Ingredients:

• 2-3 lb of cubed squash (peeled delicata, butternut, etc.)
• One green apple, peeled and cubed
• One yellow onion, quartered
• Four cloves garlic
• Two carrots, chopped
• 2 cups vegetable broth
• ¼ tsp ground sage
• 3 springs rosemary (or ½ tsp dried)
• Pinch of cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• ¼ tsp red pepper flakes
• ½ cup coconut milk

Preparations:

1. Roast vegetables. On a baking tray, drizzle some olive oil. Add the squash, onion, carrot, and garlic. Top with the chunks of apple. Drizzle with more olive oil and sprinkle with salt and pepper. Add to an oven at 425F for 20 minutes, tossing halfway through. 
2. In a large saucepan, heat the vegetable broth and roasted vegetables. Add the spices and bring to a boil. Simmer for 5-10 minutes.
3. Add ¼ cup of the coconut milk and stir to combine. Remove the sprigs of rosemary. In batches, blend the soup in a blender (using a cloth to cover instead of the lid). Add more coconut milk if needed to blend smooth. Return to the saucepan. 
4. Serve with shredded cheese, feta, roasted pumpkin seeds, etc.