Creamy Roasted Butternut Squash Soup

Ingredients

• 2 pounds butternut squash (peeled and diced)
• 1 large onion (diced)
• 1 carrot (peeled and chopped)
• 4 cloves garlic (peeled)
• 2 tablespoon roasting oil (your favorite cooking oil)
• Sea salt (to taste)
• 3 cups vegetable broth
• 1/3 cup dry white wine
• 2 teaspoons fresh thyme (finely chopped)
• 2 teaspoons fresh rosemary (finely chopped)
• 1/2 teaspoon ground allspice
• 1/3 cup unsweetened dairy-free milk beverage or lite coconut milk
• Black pepper (to taste)
• Roasted pumpkin seeds for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F.

2. 2

   Place the squash, onion, carrot, and garlic on a baking sheet. Toss with the oil and sprinkle with a little salt. Roast for 40 minutes, or until the squash is soft.

3. 3

   Transfer the vegetables to a soup pot. Add the broth, wine, herbs, and allspice and place the pot over medium heat. Bring the soup to a simmer. Reduce the heat to medium-low, and simmer for 20 minutes.

4. 4

   Remove the pot from the heat and let cool for 10 minutes.

5. 5

   Puree with a stick blender or in your blender (for the smoothest results). Open the steam vent and cover it with a towel to allow steam to escape while blending.

6. 6

   Blend in the milk beverage or coconut milk. Season to taste with salt and black pepper.

7. 7

   Serve garnished with roasted pumpkin seeds, if desired. And swirl in some dairy-free sour cream or coconut cream if you wish!