Cut the ends of the onions off and slice them in half.

Cut the tops off the garlic, leaving the peel intact, to hold all the garlic in during the roasting process.

Peel the outside of the butternut squash, cut it in half and scrape out the seeds.

Dice the butternut squash into small cubes.

Put all the vegetables into roasting dishes, and drizzle with two tablespoons of melted coconut oil.

Put them in the oven and roast at 425 degrees for 40 minutes or until soft, and slightly browned.

To get the roasted garlic out of the peels, simply squeeze it and it will come right out.

Do the same thing to get the onions out of their skins.

Add all the vegetables to a soup pot, along with four cups of bone broth.

Bring the broth and veggies to a simmer for about 15-20 minutes.

Add everything to a blender, along with 1/2 tablespoon of salt and 1/2 teaspoon of ground ginger.

Blend it up until everything is pureed.

Ladle up a bowl or two and top it with cracked pepper and fresh parsley.