Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian | Kara Lydon

Ingredients

• 1 large butternut squash (2.5 lbs), halved vertically and seeded
• 1 tablespoon + 1 teaspoon olive oil, divided
• Salt and pepper
• 1 yellow onion, diced
• 1/4 teaspoon pumpkin pie spice
• 3/4 teaspoon cardamom
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• Up to 3 cups vegetable broth (will depend on size of your squash – I used 2.5 cups)
• 2/3 cup canned coconut milk
• Optional garnish: pepitas