Vegan Roasted Butternut Squash Soup

Preheat the oven to 350 degrees F (180 degrees C).

Drizzle the cut side of the Butternut Squash (4) with Olive Oil (2 tsp). Place oil side down on a baking sheet.

Place oil side down on a baking sheet. Bake at 350 degrees F (180 degrees C) for 45-60 minutes, or until flesh pierces easily with a fork.

Scoop flesh out of skin and place in a soup pot. You will need about 3-4 cups for our soup. Add the Ground Allspice (1/8 tsp), Cayenne Pepper (1 pinch), Ground Nutmeg (1 pinch), Dried Thyme (1/2 tsp), Honey (1 Tbsp), Coconut Milk (1 cup), Water (2 cups), and Salt (to taste).

Cover and bring to a boil. Uncover, reduce to a simmer and cook for 10 minutes, stirring occasionally.

Remove from heat. Add juice from Lemon (1).

Blend to desired consistency with a hand blender or a countertop blender. Taste and adjust seasoning.

Serve with a drizzle of good olive oil.