Creamy Roasted Butternut Squash Delight

1.Preheat your oven to 400°F (200°C).

2.Place the halved butternut squash on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 45 minutes, or until the squash is tender and caramelized.

3.While the squash is roasting, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4.Once the squash is done roasting, scoop the flesh out of the skin and add it to the pot with the onions and garlic.

5.Pour in the vegetable broth and add the ground cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.

6.Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

7.Stir in the coconut milk and maple syrup, and heat through for another 5 minutes. Adjust seasoning if necessary.

8.Serve hot, garnished with fresh parsley.