Preheat the oven to 400.
Peel & cube the squash. Coat with 2 Tablespoons of oil& season with salt. Place on a parchment covered baking sheet & roast for 45 minutes, turning the squash at least once during roasting, so they'll be well caramelized.
Once finished, remove squash from the oven & set aside.
In a cast iron pot, add 2 Tablespoons of olive oil & sauté the garlic until fragrant.
Add the roasted squash, coconut milk & stock or bone broth. Add collagen peptides if desired. With an immersion blender, blend until smooth.
Add in the turmeric powder, cinnamon, ginger & season with salt to taste.
Serve in bowls & top a drizzle of coconut milk or coconut cream, fresh herbs and pumpkin seeds.
Quick & Easy Version: Use 1 package of frozen butternut squash, thawed. Add to a high-speed Vitamix or blender with all other ingredients and blend on high until smooth. Heat and serve warm when ready to eat. Add fresh herbs and pumpkin seeds as a garnish.
Pair with a simple protein and greens for a complete meal or with a poached egg and greens for a healthy breakfast.