Easy butternut squash soup recipe from scratch.
Preheat your oven to 375°F.
Line a sheet pan with parchment paper.
Peel and chop the butternut squash, apple, onion, celery and add to a large bowl along with the garlic cloves and ginger chunks, then toss in the olive oil.
Spread the vegetables out onto the parchment lined sheet pan and roast in the oven for about 35-45 minutes.
Remove the cooked vegetables from the oven and add them to a large pan.
Add the chicken broth and coconut milk to the pan. Using a stick blender carefully blend the soup until it's smooth.
found on www.noshtastic.com