roasted butternut squash soup

with sage gremolata

while squash roasts, sauté onions and garlic on the stove top. blend squash, onion mixture, vegetable broth, and white beans until completely smooth and creamy.

return soup back to pot and fold in coconut milk. bring to a boil, then simmer for 20 minutes.

sauté garlic and sage in olive oil before removing from heat and mixing in lemon zest. portion soup into bowls and top with the gremolata.

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