Roasted Butternut Squash and Sweet Potato Soup

1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 can coconut milk
1 1/2 cups chicken stock
1 cup water
1 tsp lime zest
1 tsp salt
1 tsp pepper

Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove from the oven and set aside.

In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes. Stir in the roasted veggies. Cook for five minutes. Add the remaining ingredients. Let the soup cook for 20 minutes. 

Puree the soup with a hand held blender. If you don't have one (aka me) I put small batches into my Magic Bullet and blend then added each batch back to the pot and combine back together. Serve the soup hot. 

You can freeze this soup!