Preheat the oven to 375 degrees. Cut butternut squash in half length-wise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.

Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth. Depending on the size of your butternut squash, you may need to add more broth or coconut milk to reach desired consistency.

Pour the soup into a pot and heat to a low boil. Remove from heat and serve with beet salad and a drizzle of coconut milk on top.

Put beets and carrots into food processor.

Chop until finely grated, Remove to a serving bowl. Grate orange peel over beets and carrots. Without washing the food processor, place apples in with the juice of the orange. Pulse to grate and remove to the serving bowl.

Place sliced ginger and walnuts in the processor and pulse. Remove to bowl.

Add coconut, olive oil, parsley, seeds, and sea salt and mix. Allow to sit for flavors to blend.