Servings: 4

1T ghee, olive oil, or fat of choice 1T ghee, olive oil, or fat of choice
1large butternut squash, peeled and diced 1large butternut squash, peeled and diced
3 carrots, diced 3 carrots, diced
1/2 medium onion, roughly chopped ½ medium onion, roughly chopped
2-3c chicken broth* (unsalted, if possible) 2 to 3c chicken broth* (unsalted, if possible)
1/2c full-fat coconut milk, optional ½c full-fat coconut milk, optional
1/2t cinnamon ½t cinnamon
1/8t ground sage ⅛t ground sage
1/8t nutmeg ⅛t nutmeg
Sea salt and pepper, to taste Sea salt and pepper, to taste

Pre-heat the oven to 375F. Line a baking sheet with aluminum foil or parchment paper.
Put squash, carrots, and onion onto baking sheet. Drizzle with the oil and sprinkle with sea salt. Roast for about 30 to 45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion and carrot out first, then allow the squash to keep cooking.)
Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the blender. Process for 3 to 4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.