Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 large butternut squash (halved vertically and seeded); Freshly ground black pepper and salt (to taste); 2 tablespoons olive oil (divided); 1 tablespoon maple syrup; ⅛ teaspoon ground cinnamon; 1 medium onion (chopped); 3 garlic cloves (minced); 4 cups vegetable broth; 1/2 cup oat milk; Garnished with plant-based plain yogurt