Dairy-Free Creamy Butternut Squash Soup

Peel and dice the butternut squash, carrots, sweet potato, onion, and garlic into similar-sized pieces. Drizzle with avocado oil (or your favorite oil) and season generously with salt and pepper. Roast at 350°F (175°C) for about 45 minutes, or until the vegetables are soft and tender.

Let the roasted vegetables cool slightly, then transfer them to a blender along with 1 quart of vegetable broth. Blend until the mixture is smooth, adding more broth or water if a thinner consistency is desired.

Pour the blended soup into a pot and stir in your favorite dairy-free creamer. The recipe suggests ¼–⅓ cup of full-fat coconut milk (mostly the solids) for extra creaminess. For added protein, you can also incorporate white beans. If not dairy-free, regular cream can be used instead.

Blend again if needed to achieve desired consistency. Serve the soup warm or freeze it for later consumption; it reheats beautifully.