Coconut Butternut Squash Soup

Ingredients

• 1 small butternut squash , halved and seeded
• 2 tbsp canola oil, divided (30 mL)
• 1/4 tsp each salt and pepper (1 mL)
• 1 (19 oz) can Romano beans, drained and rinsed (540 mL)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 can full-fat coconut milk 4(00 mL)
• 2 cups vegetable broth (500 mL)
• Optional garnish: sour cream and nutmeg