4cupschopped butternut squash(Keto sub summer squash)
1large Honeycrisp applecored and chopped (Keto sub small green apple)
1large onion(Keto sub 1 bunch chopped green onions)
1large carrotchopped (Keto sub celery)
2celery stalkschopped
4clovesgarlic
3Tbspolive oil
1 1/2tspHimalayan salt
6cbone broth
1ccoconut creamplus more for garnish, if desired (Coconut free sub homemade tigernut milk)
1tspdried thyme leaves
Chivesthinly sliced, for garnish
Instructions
Heat oven to 400 F. Line a sheet pan with parchment.
Add squash, apple, onion, carrot, celery, and garlic to the pan. Drizzle everything with oil, then sprinkle with salt and toss with tongs.
Bake for 45 minutes or until tender and golden brown around the edges, tossing with tongs halfway through.
Add broth, coconut cream, and thyme to a large pot over medium-high heat. Bring to a simmer, then stir in the roasted vegetables.
Simmer for 5 minutes, then remove from the heat. Use an immersion blender directly in the pot to puree into a smooth, velvety pureed soup, or carefully transfer to a blender in batches to blend until smooth.