Butternut Squash Soup

 Here's a simple recipe for butternut squash soup:

Ingredients: - 1 medium-sized butternut squash - 1 onion, diced - 3 cloves of garlic, minced - 2 carrots, peeled and chopped - 3 cups vegetable broth - 1 cup coconut milk or heavy cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste Instructions: 1. Preheat your oven to 400°F (200°C). 2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 45-50 minutes, or until the flesh is tender and easily pierced with a fork. 3. Once the squash is cooked, let it cool slightly, then peel off the skin. Set aside. 4. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and chopped carrots. Sauté until the vegetables are softened and the onion is translucent. 5. Scoop out the cooked butternut squash flesh and add it to the pot. Stir well to combine with the other vegetables. 6. Add the vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together. 7. Use an immersion blender or transfer the soup to a blender in batches and purée until smooth. If using a blender, be careful when blending hot liquids — allow the soup to cool slightly and blend in smaller batches. 8. Return the puréed soup to the pot and stir in the coconut milk or heavy cream. Adjust the seasoning if necessary. 9. Simmer the soup for an additional 5-10 minutes to heat it through. 10. Serve hot and garnish with a drizzle of coconut milk, a sprinkle of thyme, or some roasted pumpkin seeds if desired. Enjoy your homemade butternut squash soup!