Creamy Roasted Honeynut Squash Soup

🧂 Ingredients

1 Preheat your oven to 415°F. Begin by preparing the honeynut squashes. Cut them
in half lengthwise, scoop out the seeds, slice the ends, and brush the flesh
with EVOO.
2 Season the halves with salt and "garlic & herb seasoning". Place the squashes
cut-side up or down on a baking sheet. Roast in the preheated oven for 35
minutes or until the squash becomes tender and caramelized.
3 Slice the shallot in half and spread olive oil. After 20 minutes, add the
shallot to the baking sheet. Crush the garlic carefully using the side of the
knife and set it aside.
4 Once roasted, remove from the oven and let them cool for a few minutes before
handling. You can scoop out the squash flesh if you prefer to eat it without the
skin. Add the squash, shallot, garlic, and coconut curry bone broth to a
blender.
5 Blend the soup on high speed until smooth and velvety. Then pour the creamy
roasted soup into a pot over medium heat.
6 Turn the heat off before boil and serve warm in a bowl.
7 Top the soup with a few dallops of coconut yogurt and glide a fork through the
creamy yogurt in the form of a circle. Sprinkle pepper and garnish with fresh
dill.