SOUP

• 5 cups cubed butternut squash, skin removed (~1 small butternut squash)
• 2 cups carrots (peeled and cut on an angle into ~1-inch slices)
• 1/2 medium white or yellow onion, sliced (~1 cup or 120 g)
• 5 cloves garlic, peeled (left whole or slightly crushed)
• 2 tsp avocado oil (if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
• 2 tsp maple syrup
• 1 healthy pinch each sea salt & black pepper
• 1 1/2 – 2 cups vegetable broth
• 2/3 cup light coconut milk, plus more for serving (or sub cashew milk)
• 1/4 tsp ground cinnamon
• 1 pinch nutmeg (optional)
• 1 pinch cayenne (optional)

FOR SERVING optional

• Toasted croutons (see notes for instructions)
• Toasted pumpkin seeds (pepitas)