1/2 teaspoon freshly ground pepper (lower for less spice)
1/8 teaspoon nutmeg
1/8 teaspoon turmeric
1/8-1/4 teaspoon salt, to taste
Instructions
Preheat the oven to 400F and line a baking sheet with parchment paper.
Slice the butternut squash in half and deseed. Roast on the lined sheet, cut side down, for 35 minutes, or until soft.
While the squash is roasting, peel and dice the carrots. Dice into about 1″ pieces, or and be sure that all of the pieces are similar in size. Set aside.
Place your carrots, garlic and onions into a small pot with the remaining ingredients (except for the almond milk and squash). Bring to a boil at medium-high heat. Once boiling, lower the heat to about medium low, and simmer for 10-15 minutes, or until carrots are easily broken with a fork.
Bring down the heat to low. Scoop the finished squash into the pot, and let it sit for about 2 minutes. The water should be just above the contents of the pot, so add water as necessary.
Remove from heat, and place into a high speed blender along with the almond milk. Make sure you do this while the soup is still hot, as it will reach a smoother consistency when blended. If it is too thick, you can add water ¼ cup at a time.
Once smooth, taste the soup, and season with pepper (and salt) to taste.
