Ingredients

• 1 medium – large butternut squash (about 3 lbs)
• 1 yellow onion
• 3 carrots
• 2 Tbsp of grated ginger
• 1 tsp ground turmeric
• Sprinkle of ground cinnamon
• Salt & pepper to taste (about 1 tsp of salt & 1 tsp of pepper)
• 1 Tbsp of avocado oil (olive oil or coconut oil works too)
• 2-4 cups of Vegetable or chicken stock
• 1 can of coconut milk (13.5 oz)
• 1 tsp of maple syrup

Directions

1. Line a medium & a large baking sheet with foil or parchment paper, preheat oven to 425° Fahrenheit. 
2. Prepare butternut squash by peeling outer skin, cut off ends, slice down the middle and scoop the seeds out. Cut into 1”inch cubes (alternatively, you can lightly coat the squash with some oil after cutting in half, and roast in the oven). Toss squash cubes in 1 tbsp of oil, salt, pepper, turmeric, and cinnamon. Place on a large baking sheet and roast in the oven for 40 – 50 minutes until squash is browned/tender to easily pierce with a fork. 
3. While the squash is roasting, prepare the carrots and onion. Peel and slice carrots in ¼”inch pieces. Slice onion. Place carrots & onion on a medium baking sheet and roast in the oven for about 25 minutes or until lightly browned.  
4. While vegetables are roasting, prepare a medium saucepan with coconut milk, 3 cups of stock, grated ginger, and maple syrup. Stir occasionally, simmer on low. 
5. When the vegetables are done, remove from the oven and let cool. During this time, turn off the heat for the saucepan. About 15 minutes. 
6. When all ingredients are cooled, place vegetables in a high speed blender, barely cover the vegetables with the liquid mixture, secure the lid, and blend on high for 1 minute. Place mixture in stock pot/dutch oven to reheat on medium heat. Repeat this process until all ingredients are blended and in the pot for reheating. 
7. Serve warm topped with toasted chickpeas or pepitas and a telera roll.