Roasted Butternut Squash Soup with Bubbies Sauerkraut

Directions

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1. Preheat the oven to 350 degrees.
2. Line two large baking sheets with foil.
3. Cut the squash in half, long ways and place face up on one of the baking sheets.
4. Peel and halve carrots and peel and quarter the onions, then place them on the second baking sheet.
5. Drizzle both baking sheets with olive oil, salt, and nutmeg.
6. Make sure everything is nicely coated.
7. Flip the squash over, face down, and bake for 1 hour.
8. If your oven allows for space, place the carrots and onions on a second rack and bake for 1 hour as well.
9. After baking, set sheets on the counter, or in the refrigerator to cool. (It is not recommended to blend piping hot food.)
10. After cooling, scoop out the squash in small chunks into a large bowl.
11. Cut carrots and onions into small pieces and add the same bowl.
12. In a blender (or Nutribullet, done in small amounts) blend carrots, onions, and squash with the vegetable broth.
13. Pour blended soup into a large stockpot and heat on low.
14. Add coconut milk and sauerkraut brine to pot and let the soup simmer, stirring occasionally.
15. When soup has reached desired temperature, ladle into soup bowls and add a heaping forkful of sauerkraut.
16. Garnish with a sprig of thyme, then enjoy!