Roasted Butternut Squash Soup

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4 cups butternut squash | chopped
1 onion | halved
2 shallots | halved
½ tsp sea salt
2 tbsp avocado oil
1 cup coconut milk
1 tbsp oregano | dried
¼ tsp sea salt
¼ tsp red pepper flakes


In a baking tray, add the butternut squash, onion, shallots, sea salt and avocado oil. Then bake at 375° for 40 minutes.

In a blender, add the baked butternut squash, and the rest of the ingredients. Blend until smooth, then enjoy with spelt croutons

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