Peel and dice the butternut squash, carrots and onion. Add to a ceramic baking dish with coconut oil and sea salt and roast in the oven for 45 minutes.
Add roasted veggies into a high speed Vitamix blender with all remaining ingredients; add on the lid and select soup function. The Vitamix will blend soup into a perfectly creamy consistency and the high speed at which it blends will finish cooking the soup.
Serve immediately with a drizzle of coconut milk and basil garnish.
Recipe Tip: You can substitute bone broth for vegetable broth to make this recipe vegan.