The most decadent, sheet pan roasted butternut squash soup recipe!
Butternut squash, onions, garlic, nutmeg, fresh thyme, olive oil, coconut milk, vegetable broth, salt, sugar, and pepper
Preheat your oven to 400 degrees. On a sheet tray or pan, add your cubed butternut squash, onion, garlic head, pinch of nutmeg, thyme, salt, pepper and olive oil. Mix well and cook for about 30-40 minutes.
Transfer to a blender, and squeeze your roasted garlic out and discard the peel. Blend with coconut milk and broth until creamy.
Adjust with salt, pepper and sugar as needed. Top with coconut drizzle, some fresh thyme and pepper. Serve!