Roasted Butternut Squash Apple Soup Recipe

Preheat oven to 400 ºF.

Add the butternut squash, leeks, apples, onion, and garlic to a baking sheet and set aside.

Whisk the olive oil, thyme, ground sage, nutmeg, ginger, salt, and black pepper in a small bowl and pour it over the butternut squash mixture.

Roast the butternut squash mixture for 20 minutes. Then, turn the butternut squash over and cook it for an additional 10-20 minutes. 

Place the butternut squash mixture into a large soup pot along with the vegetable broth. Place over medium-low heat and cook for 10-15 minutes.

In batches, blend the butternut squash apple soup in a high-speed blender, adding coconut milk as needed until the soup is smooth and creamy. 

Serve the butternut squash apple soup with cracked black pepper.