Butternut Squash Soup

0 Preheat the oven to 400 F
1 Add the cubed butternut squash, sliced onion and chopped carrots to a large sheet pan. Toss together with about 2 tbsp olive oil and the salt, pepper and cinnamon. 
2 Bake the vegetables for about 40-45 minutes, until tender.
3 Remove the pan from the oven, and add the vegetables to a blender, or add them to a pot if using an immersion blender to blend. Pour in the coconut milk, 3 cups of vegetable broth, a pinch of salt, pinch of cayenne pepper and a tbsp of fresh thyme. Blend together until smooth, adding more vegetable broth as needed to reach your desired consistency.  Taste and adjust salt as needed. 
5 Serve warm with a drizzle of olive oil, coconut cream and pumpkin seeds.