smooth and creamy butternut squash soup

1) Preheat your oven to 400 degrees F 2) Peel the butternut squash, carrots, onions, garlic and ginger (tip: use a spoon to peel the skin off of the ginger) and roughly chop them and toss them into a baking pan that is lined with parchment paper 3) Add salt, pepper, garlic powder and olive oil to the veggies and use your hands to coat them evenly. Cover them with aluminum foil and put in the oven for 30-40mins (or until squash is soft when poked with a fork) 4) When they are ready take out of the oven and place vegetables, coconut milk and water into your blender and puree vegetables (this might have to be done in 2 parts depending on how large your blender is) 5) Pour into your favourite bowl and enjoy! I like to make extra and freeze it for a later date.