Butternut Squash and Carrot Soup with Ginger

0 Preheat oven to 425°F / 220°C. Set out two sheet pans.
2 Spread butternut squash out on one sheet pan. Spread apples and carrots out on the second sheet pan. 
4 Toss butternut squash with 1 Tbsp cooking oil and 1/2 tsp salt. Toss apples and carrots with 1 Tbsp cooking oil, 1/2 tsp salt, and 1 tsp garam masala.
6 Roast vegetables until very tender, 20 to 25 minutes, rotating the pans and flipping the vegetables with a spatula halfway through cooking. 
8 Combine roasted vegetables, coconut milk, ground turmeric, ginger, black pepper, and 2 cups water in a blender. Blend until smooth, adding more water as needed to reach a pourable consistency. 
10 If the soup is warm enough you can serve immediately. Otherwise, transfer to a saucepan and bring to a simmer before serving. 
12 Serve with yogurt, pumpkin seeds, and / or cilantro leaves if you'd like. Enjoy!