ACORN SQUASH SOUP

Preheat your oven to 400F. Carefully cut your acorn squash in half, remove the seeds and drizzle with salt & pepper. Place the squash face down on a parchment-lined baking tray with the rest of your vegetables (garlic, white onion, zucchini, carrots). Roast at 400F for 45 minutes or until your vegetables are tender. Let cool slightly and transfer to a high-speed blender. Don’t forget to remove the flesh of your squash and garlic from their skins! For added protein, you can add a can of drained and rinsed white beans. Top with vegetable broth and blend until you reach your desired consistency. Depending on the size of your blender, you may need to blend in two batches! Transfer to a large pot and simmer on low. Add your remaining spices (pumpkin pie spice, or a mixture of cinnamon, ginger, nutmeg and clove) and salt & pepper to taste! Add 1/4 cup coconut milk for a little extra creaminess and enjoy!