Butternut Squash Soup

Preheat oven to 350F. Remove seeds and peel from butternut squash. Peel carrots. Roast vegetables (butternut squash, carrots, cauliflower florets, onion, and garlic) for approximately 45 minutes or until tender. Let the roasted vegetables cool slightly. In a high-speed blender, combine the cooled roasted vegetables with the drained and rinsed white beans and some of the low sodium vegetable broth/coconut milk (whatever fits in your blender). Blend until smooth. Transfer the blended mixture to a large pot. Add the remaining liquids (coconut milk and vegetable broth) to reach your desired consistency. Season with salt, pepper, and an optional dash of cinnamon to taste. Heat gently until warmed through.