Ingredients

3 stalks celery
1 1/2 cups baby carrots
1 onion
1 tablespoon extra virgin olive oil
2 tablespoons minced garlic
1 large butternut squash
5 cups chicken broth
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, plus more for garnish
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon garlic powder
sea salt, to taste
ground black pepper, to taste
2 tablespoons pumpkin seeds
1 ounce full fat coconut milk

How To Prepare

1.Preheat oven to 350F. Chop celery. Peel and chop carrots and onion.

2.Fill a frying pan with olive oil to coat, add chopped onion, celery, carrots, and minced garlic and cook until fragrant. Set aside.

3.While other veggies are cooking, put a damp cloth under cutting board to stabilize while you cut squash in half. (Be very very careful when doing this.)

4.Scoop out seeds. Pierce squash all over outside with a fork. Brush squash with oil.

5.Cook cut side down for 40-45 minutes. Pull out of oven and let squash cool a bit.

6.Add most of the broth to a large pot along with the spices (reserve about 1 cup broth per every 4 servings.)

7.Bring squash and vegetables you cooked earlier to a boil on medium-high heat. Turn down heat to a simmer.

8.Once veggies become soft enough, turn off heat and add the remaining broth.

9.When soup has cooled off a bit add to a blender/food processor and purée.

10.Garnish with roasted pumpkin seeds, coconut milk, and a dash of nutmeg. So tasty!