Creamy Vegan Butternut Squash Soup with Roasted Vegetables

Prep: Preheat oven to 400℉.
Roast Squash: Lay 1 butternut squash and 1 acorn squash, inner sides up, on deep cookie sheet. Lightly coat the flesh of each squash with 2 tablespoons extra virgin olive oil. Pour water in the bottom of the pan, just enough to cover the bottom. Bake for 1 hour.
Blend: Scoop out cooked squash and place in dutch oven. Pour in 1 can coconut milk and ½ cup vegetable stock. Use an immersion blender to fully combine.
Adjust: Add a kosher salt and stir. Taste and add 1 teaspoon ground cinnamon, if desired. Additionally, if you want it even creamier, add the second can of coconut milk and use the immersion blender to combine. If you need to make it sweeter, feel free to had a couple splashes of real maple syrup.
Warm: Keep the soup at a low simmer on the stovetop to stay warm.
Season Veggies: While soup is keeping warm on the stove, increase the oven temperature to 425℉. In a large bowl, add 2 cups broccoli florets, diced carrots, and sliced mushrooms and drizzle with 2 tablespoons extra virgin olive oil and sprinkle with kosher salt. Toss to season.
Roast: Place the veggies on an aluminum foil-lined baking sheet and move to the oven to bake for 10-15 minutes, tossing halfway.
Serve: Enjoy soup with a side of vegetables for people to add as they choose. Feel free to garnish with basil leaves and bean sprouts, if desired.