Roasted Butternut Squash Soup

• 2  - butternut squash
• 2 tablespoons - olive oil
• ½  - yellow onion
• ½ tbsp - maple syrup
• 1 tsp - sea salt
• ½ tsp - garlic powder
• ¼ tsp - curry powder
• ¼ tsp - dried sage
• ¼ tsp - ground ginger
• ⅛ tsp - ground cinnamon
• ⅛ tsp - ground nutmeg
• ⅛ tsp - cayenne pepper
• 1 cup - apple juice
• 1 cup - water
• 3 cups - vegetable broth
• 1 cup - canned coconut milk

Instructions

1. Preheat oven to 425F and slice the butternut squashes from top to bottom. Use a spoon to scoop out the seeds and coat with olive oil. Place each squash cut-side down on a baking sheet lined with foil.
2. Bake at 425F for 1 hour, or until softened and brown. When there's about 20 minutes remaining of roasting, roughly chop the onion and toss on the baking sheet.
3. Once cooked, remove from the oven and place in a blender with the onion, maple syrup, seasoning, apple juice, and water. Blend until smooth, adding vegetable broth if needed.
4. Transfer the soup to a large pot and warm over medium-high heat. Add veggie broth and coconut milk, stir to combine. Bring to a simmer then lower the heat until ready to serve.
5. Ladle into bowls and serve warm. Top with pepitas and serve with bread or dinner rolls. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.