Butternut squash soup!

1 medium sized butternut squash halved and seeds taken out

2 red onions

1 full head of garlic

A cup of sweet cherry tomatoes

2 bell peppers

Toss with olive oil, garlic salt, cayenne, red pepper flakes and cumin

Roast at 390 degrees for about an hour and 45 minutes

Scoop out butternut squash and blend everything with a cup and a half of veggie broth. Throw it into a pot after blending smooth with a can of coconut milk. Heat it low and slow and then taste before adding any salt and pepper if you want.