Ingredients

• 2 Tbsp coconut oil (divided)
• 1 small butternut squash (about 1 1/2 pounds)
• 1 tsp Himalayan pink salt (divided)
• 2 carrots, chopped
• 1 small red or yellow onion, chopped
• 2 garlic cloves, peeled and chopped
• 1/2 tsp fresh ginger chopped
• 1/4 tsp ground allspice
• 2 C. vegetable broth
• 1/2 C. unsweetened almond or coconut milk

Instructions

1. Preheat oven to 400 degrees.
2. Cut the butternut squash in half, and remove the seeds.
3. Sprinkle with 1/4 teaspoon salt and a dash of black pepper, then place them cut side down on a baking sheet lined with parchment paper. Drizzle the squash with 1 tablespoon of melted coconut oil.
4. Place in the oven and roast for 45 min, until soft. Remove the squash and set aside.
5. In a pot, add 1 tablespoon of coconut oil, when hot add onions, sauté till onions are translucent, add garlic, ginger and allspice, sauté for two minutes, being careful not to burn the mix.
6. Add carrots and broth, bring to a boil then add the squash.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes or till carrots are soft.
8. Working in batches, puree the soup in a blender. Be sure air the blender's cap, in other way the steam will make the soup to explode all over your kitchen -not a fun thing-
9. Return all of the soup to the pot, then add 3/4 teaspoon salt and black pepper to taste. Stir in the milk. Serve hot.