Directions

1. Preheat your oven to 400°F. Place the cubed butternut squash on a baking sheet, drizzle with avocado oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized

2. Heat a bit of avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent

3. Add the minced garlic and cook for another minute, stirring frequently to avoid burning

4. Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, ground cinnamon, and ground nutmeg. Stir to combine

5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld

6. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth

7. Stir in the coconut milk and season with pink Himalayan salt and black pepper to taste. Return the pot to low heat and let it simmer for another 5 minutes to warm through

8. Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro if desired