This article provides a recipe for roasted butternut squash soup that is perfect for cold weather. The soup is made by roasting butternut squash, sweet potato, garlic, onion, and cherry tomatoes to create a flavorful base. Once the vegetables are roasted and blended with coconut milk, the result is a fragrant and perfectly spiced soup that is ideal for fall and winter. The soup can be served to a group or enjoyed as a meal prep option for lunch the next day. It is recommended to eat the soup with your favorite bread for a satisfying meal.

The recipe details the steps to prepare the soup, including roasting the vegetables, blending them with coconut milk, and garnishing with parsley, coconut milk, black pepper, and chili flakes. The author, Bettina Knapp from Ahimsa Plant Kitchen, shares the recipe and emphasizes the use of seasonal ingredients for this hearty soup. Whether enjoyed as a light meal or a side dish, this roasted butternut squash soup is a flavorful and nourishing option for the colder months.