Creamy Comforting Butternut Squash Soup

INGREDIENTS:

• 3-4  butternut squash (3 if very large, 4 if smaller) 
• 4 cloves of garlic (minced) 
• 1 large yellow onion (chopped) 
• 4 carrots (chopped)
• 1 stick of butter
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1.5 tsp nutmeg
• 1 tsp salt, or as needed
• 8 cups of vegetable broth
• 2 cans coconut milk (full fat) 
• 4 Tbs maple syrup 

DIRECTIONS 

• Cut the butternut squash in half and remove the seeds and pulp.
• Drizzle with olive oil and salt. Bake at 375 for 45 minutes to 1 hour, until soft and golden.
• Remove as much of the meat from the squash and set aside.
• In a large pot, melt butter, and sauté onion and garlic until translucent.
• Add the broth, coconut milk, carrots, seasonings, etc., and bring the temperature up to medium heat.
• Add all the squash, mix, and cook for 25 minutes or until carrots are soft and flavors have developed.
• Take the soup in batches and blend in a blender until very smooth and velvety. Reserve one large ladle of soup to mix with the soup afterwards. This allows there to be a little bit of texture in the soup.

TO SERVE

• Ladle into a bowl or pumpkin bowl (take a pumpkin, cut off the top, clean out the inside, remove seeds, wash and serve soup in it) 
• Serve soup with roasted pepitas, cashew drizzle, a sprig of rosemary, and your favorite bread.
• Roasted Pepitas: Melt butter in a skillet and add pepitas. Sprinkle with salt, smoked paprika, and garlic powder. Stir until golden, let cool, and store in an airtight container.
• Cashew Drizzle: Soak 1 cup of cashews overnight. Blend with 1 cup of water, 1 Tbs garlic powder, 1 Tbs onion powder, and salt to taste.