Ingredients:

1 butternut squash, cut in half and roasted with olive and salt and pepper on the flesh side

1 large onion

3 large carrots

2 tablespoons of olive oil

2 tablespoons of graham masala

1.5 table spoons of cumin

Directions:

1. Sautee ingredients in large pot until onions are soft. Add 4 cups of vegetable broth.

2. Boil everything until vegetables are tender.

3. Once the squash is tender, scrape the insides into the soup.

4. Boil soup for an additional 10 minutes. Take off the heat and add 1 can coconut milk. Blend the whole soup until smooth and enjoy!

Bon Appetit!