Simple Roasted Butternut Squash Soup

Step 1Preheat oven to 425ºF.

Step 2Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.

Step 3Roast for 35 to 40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.

Step 4Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.

Step 5Stir in the coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.