When the butternut squash soup is to die for! It’s vegan and GF but has so many yummy flavors and the chili oil made it! I couldn’t get enough! Here’s the recipe •1 small to medium-sized Butternut Squash •7 fl oz Coconut Milk •1 Red Onion •2 Carrots •1 Bell Pepper •2 heads of Garlic •1 cup of Cherry Tomatoes •1 1/2 cups Vegetable Broth •Olive Oil enough to drizzle over vegetables Seasoning: •1 tsp Black Pepper •1 tsp Ground Cumin •1 tsp Paprika •1 tsp Dried Thyme •1 tsp Dried Rosemary •1 tsp Chili Oil Instructions: Preheat the Oven: Set your oven to 390°F 
Prepare the Vegetables: You can either peel and chop the butternut squash, or simply cut the squash in half for roasting.
Season the Vegetables: Add the seasonings to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you’ve chopped the vegetables smaller, the roasting time can be reduced. If you’ve halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through. Garnish with a drizzle of coconut milk, or chili oil 
 glutenfree vegan butternutsquashsoup soupseason foodie goodfood fallseason fallmeals halloweendecor homemade