Warm and comforting on a cool September evening this recipe is simple to make with just a few ingredients. 

Ingredients:

Olive oil

1 medium butternut squash, halved and seeded
1 large onion, chopped
3 medium carrots, chopped
1 can (13.5 oz) coconut milk
4 to 6 cups vegetable stock or water
Salt, pepper, and seasonings (e.g., cumin, paprika, thyme) to taste

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle olive oil over the squash halves, season with salt and pepper, and place cut-side down on a baking tray. Roast for 35-45 minutes, until tender. Scoop out the flesh and discard the skin.
2. Heat olive oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, then add the carrots and cook for another 5 minutes.
3. Add the roasted squash and 4 cups of stock or water to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk, adjust the seasoning, and heat through.
5. Serve warm, garnished with fresh herbs if desired.