• 1 medium to large butternut squash (about 3 lbs) chopped into 1 inch cubes
• 3 medium carrots (about 2 cups cut into 1/4s)
• 1 1/2 Tablespoons olive oil
• salt for seasoning roasted veggies
• 1 Tablespoon vegan butter
• 2 garlic cloves, minced
• 1 medium white onion, chopped
• 3 cups vegetable broth
• 1/2 cup unsweetened coconut milk in can
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (optional) greens of choice for topping *see tip

Roasted Chickpeas:

• 1 15oz can chickpeas
• 1 Tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Mix butternut squash and carrots with olive oil and season with salt. Roast in the oven for 50 - 60 minutes.
2. Drain and rinse the chickpeas and pat dry them with a paper towel. Line a second baking sheet with parchment paper. Mix the chickpeas with olive oil, garlic powder, paprika, cumin, salt and black pepper. Roast for 50 minutes.
3. Once the oven is are almost done, melt vegan butter over medium heat in a large pot. Add garlic and onions and saute until onions are translucent.
4. Set aside one cup of the butternut squash and place the rest in the pot. Add carrots, vegetable broth and the coconut milk. Try to use as much of the thicker part as possible. Stir in the nutmeg, cinnamon, salt and black pepper.
5. Combine with an immersion blender or blend batches of soup in a blender after cooling slightly. Taste and add more salt if desired.
6. Pour soup into bowls. Serve with the saved butternut squash, chickpeas and optional greens on top.