Warm and Hot Fall Soup

1.Preheat the oven to 400°F (200°C).

2.Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves, cut side up, on a baking sheet.

3.Drizzle the olive oil over the squash halves and season with salt and pepper. Roast in the preheated oven for about 45 minutes, or until the squash is tender and can be easily pierced with a fork.

4.While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.

5.When the roasted squash is cool enough to handle, scoop out the flesh and add it to the pot with the onion and garlic. Stir to combine.

6.Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, or until the flavors have melded together.

7.Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the top to avoid a buildup of steam.

8.Return the soup to the pot and stir in the coconut milk, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste.

9.Simmer the soup for another 5-10 minutes to allow the flavors to meld together.

10.Serve the soup hot, garnished with pumpkin seeds, chopped fresh parsley, and a drizzle of extra coconut milk.