Pre-heat oven to 400 degrees.

Cut stem off the butternut squash and cut in half lengthwise. Scoop out the seeds before or after the squash is fully roasted. Set upside down in a baking dish and roast till squash pierces easily with a fork, takes approximately 45 minutes for a large butternut squash to roast.

While the squash is roasting, sauté the onions in coconut oil till softened, next add spices and minced garlic. Cook for a couple more minutes on very low heat. Remember garlic and grated spices burn very easily so take pan off the heat while you are waiting for the squash to finish roasting.

Once the butternut squash is finished roasting, scoop out the seeds and scoop all of the squash into a high speed blender along with the onion, spice mixture and 2 cups veggie broth. Blend on high until completely smooth.

Place squash mixture into a medium sized pot, mix in coconut milk and allow to simmer for 15 minutes. I stir the soup every couple minutes to help prevent soup from burning on the bottom of the pot

This is one of the few soups that I do not add crackers to because I usually eat it with a simple veggie salad or my favorite sandwich with locally made gluten free bread.