Roasted Butternut Squash Soup {Vegan} - The Blender Girl

Ingredients

• 1 head garlic
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Celtic sea salt
• 8 cups peeled and cubed butternut squash (about 2 medium)
• 2 cups peeled and cubed carrot (about 2 medium)
• 1 medium yellow onion, peeled and cut into 8 wedges
• 8 cups vegetable broth
• 1/2 cup cilantro root (or stems)
• 1/4 cup full-fat canned coconut milk
• 1 tablespoon minced ginger
• 1 teaspoon pure maple syrup, plus more to taste (optional)
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped cilantro leaves