Sheet Pan Soup

1: Preheat your oven to 425°F.

2: On a large parchment lined baking sheet, add butternut squash, beets, bell peppers, onion, garlic, salt, olive oil, and fresh thyme.

3: Gently toss to distribute salt, oil, and thyme evenly.

4: Roast for 75-90 minutes or until vegetables are fully soft and caramelized.

5: Remove from oven and transfer vegetables to a large pot.

6: Add broth, coconut milk, nutritional yeast, and cream (if using).

7: Blend until fully smooth using an immersion blender.

8: Over medium heat, simmer for 5-10 minutes to combine flavors.

9: Serve topped with fresh pumpkin seeds and drizzle of cream for garnish.