Roasted Butternut Squash Soup with Coconut Milk

Enjoy a big bowl of roasted butternut squash soup that is made with coconut milk and other Whole 30, vegan, and Paleo-friendly ingredients. It makes a wonderful main dish, appetizer, or side dish recipe

1 large butternut squash cut in half, seeds removed
1-2 Tbsp. olive oil
Pinch of salt
For the Soup:
2 Tbsp. olive oil
¾ cup onion finely chopped
3 cloves garlic
1 ¼ tsp. ginger crushed
¾ tsp. salt
Pinch cayenne pepper
¼ tsp. cinnamon
15 oz. coconut milk canned, full-fat* or lite
1-2 cups vegetable broth**
Cilantro optional

Preheat oven to 425 degrees.
Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.

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