Creamy Roasted Veggie Soup

• 3 cups broccoli
• 2 cups butternut squash
• 14 ounces light coconut milk
• 1/2 cup steamed edamame beans
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 3 pieces garlic clove
• 1/4 teaspoon crushed red pepper flakes
• 3 sprigs thyme

1. Heat the oven to 400 degrees. If you're using frozen broccoli and squash, let them thaw for 10-20 minutes (or zap hem in the microwave for a few minutes). Toss the broccoli and squash in olive oil and roast for about 20 minutes.
2. Add all of the soup ingredients to a high speed blender for about 5 minutes. (If using a vitamix, put it on the 'soup' setting)
3. Pour into 2 bowls and top with anything you'd like really! I used bacon pieces, edamame beans, pepitas, pine nuts, flax seeds, barley, and fresh thyme (or anything else you have in your pantry!)

broccoli, butternut squash, light coconut milk, beans, nutritional yeast, salt, garlic, red pepper, thyme

Taken from food52.com/recipes/73832-creamy-roasted-veggie-soup (may not work)