Spicy Butternut Squash Soup

I have several recipes for Butternut Squash Soup (use the search bar on the right to find more) and like try different ones since each has a slightly different flavor. This soup has two roasted jalapenos, but it is NOT hot. In fact next time I might add more roasted jalapenos since I love the heat. I served this in coffee cups with a vegan BLT. This would make a good light lunch by itself with some hearty bread or crackers.

• 1 large butternut squash, halved, deseeded
• 1 medium sweet onion, quartered
• 2 jalapenos, seeded and deveined
• 1 shallot, hyalved
• 5 cloves garlic, skin removed
• 2 cups no-chicken chicken broth (I use Better Than Bouillon)
• 1 can full-fat coconut milk
• 1/2 teaspoon ground sage
• 1/4 teaspoon nutmeg
• 1/2 teaspoon apple cider vinegar (I  use Bragg's brand)

Preheat oven to 400F and grease a large baking pan with oil (or use parchment).  Place prepared squash on pan and bake for 30 minutes.

Toss the other veggies with a little oil and then toss on the roasting pan (onions,  jalapeno, shallot, garlic).

Roast another 30 minutes.

Scoop the flesh from the squash and add it and the other veggies to a large soup pot.

Add the chicken broth, coconut milk, sage, numeg and vinegar. Use your hand emulsion blender and blend well.

Bring soup to a boil, then reduce to low and simmer 20-30 minutes. Enjoy!!