Butternut Squash Soup

1: Wash the butternut squash and cut it in half.

2: Remove the seeds from the squash.

3: Wash the carrots and cut them into cubes.

4: Wash the onion and cut it into large cubes.

5: Place the squash, carrots, and onion in the oven and bake at 425°F until the squash is soft.

6: Remove from the oven and place all the roasted vegetables in a pot with 2 tablespoons of vegan butter.

7: Add 4 to 5 cups of water (more for a thinner soup).

8: Boil for a few minutes, then take off heat.

9: Add the coconut milk and 2 tablespoons of vegan butter.

10: Mix all ingredients with a hand mixer or in a blender until smooth.

11: Enjoy your soup!