Roasted Butternut Squash and Carrot Soup with Ginger

Preheat oven to 400°F (200°C).

In a large bowl, toss the butternut squash, carrots, onion, ginger, and garlic with olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.

Transfer the roasted vegetables to a large pot.

Add the vegetable broth to the pot.

Bring to a simmer and cook for 10 minutes.

Use an immersion blender or regular blender to blend the soup until smooth. Be careful when blending hot liquids!

Stir in maple syrup (if using) and coconut milk (if using).

Taste and adjust seasonings as needed.

Serve hot.