"? Creamy Roasted Butternut Squash Soup ? ? This time of year is prime soup-eating season. What I love about this butternut squash soup is that is so simple. The ginger and cilantro root flavours are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. ? This butternut squash soup is savoury and sweet at the same time. The coconut milk is optional. The soup tastes fabulous without it! But I like the creamy sweetness it adds. /You can also substitute ¼ cup blanched almonds instead of coconut milk, which accents the nuttiness of the squash s'blendedly./ You could always add more fresh ginger if you want a soup with more of a kick. But I prefer a more subtle ginger flavour that complements the squash beautifully. ? 4 tablespoons of olive oil, 2 medium butternut squash, 2 medium carrots, 1 medium shallot, 1 whole head of garlic, 1 bunch cilantro, 1 cup coconut milk (optional), 2 tsp of freshly minced ginger, 1 tsp Himalayan pink salt, 4 tsp pomegranate seeds ?"