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 (as needed), Cayenne Pepper (1 pinch), Ground Nutmeg (1 pinch), Dried Thyme (as needed), 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.