Step 1

Preheat oven to 450 F. Meanwhile, peel and dice the butternut squash, removing the seeds. Toss with 1-2 T olive oil, chopped rosemary, a generous pinch of salt and smaller pinch of pepper. Spread cubes on baking sheet and roast for 40 mins, flipping halfway through.

Step 2

Meanwhile, dice onions and apple. Mince garlic.

Step 3

When the squash is ready, sauté onions, apple, and a pinch of salt in 1 T olive oil on medium heat until onions are a little past translucent (5-7 mins). Add garlic, rosemary, and another little pinch of salt. When you can smell the garlic (30-60 secs), add 6 cups of vegetable broth and roasted butternut squash.

Step 4

Bring to a boil, then remove from heat.

Step 5

Using an immersion blender (or a regular blender, just be careful transferring hot liquids), blend until smooth. Once smooth, stir in coconut milk. Taste, and add more salt/pepper if needed.

Step 6

Serve with your favorite bread, and drizzle of coconut milk on top (optional)