Roasted Fall Vegetable Soup for Cozy Days | Heather Carey

Ingredients

• 1 3-pound butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and cut into 1-inch cubes
• 4 tablespoons olive oil, divided
• 1 1/2 teaspoons coarse salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 medium onion, peeled and chopped
• 3 cloves garlic, chopped
• 2 teaspoons freshly grated ginger
• 4 cups low-sodium chicken or vegetable stock
• 1 15-ounce can coconut milk