Roasted Butternut Squash Pear Ginger Soup

This butternut squash soup is made with roasted butternut squash, pear, onion, garlic, ginger, vegetable broth, and coconut milk. It is velvety smooth and full of flavor, you will never know it is vegan! Serve with a salad and crusty bread for the perfect fall meal.

• 1 butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch pieces
• 1 large pear, seeded, peeled, and chopped
• 2 tablespoons olive oil, divided
• kosher salt and black pepper, to taste
• 1 small yellow onion, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon grated fresh ginger
• 1/2 cup to 1 cup coconut milk
• pepitas, for garnish, optional