Preheat your oven to 350. Lightly grease a baking sheet with coconut oil.

Peel the skin off your butternut squash and chop into 1 inch cubes. Add the cubes to the baking sheet and roast for 30 minutes at 350, or until tender.

Meanwhile, place the 1 Tbs. of coconut oil into a cooking pot, and saute shallots for 4-5 minutes.

Add in carrots, veggie broth and spices and saute for 7 minutes or so (or until carrots are soft).

Place the carrots, veggie broth and butternut squash into your blender and blend mixture until creamy.

Pour stew back into the pot and add in coconut milk. Cook on low for 5 minutes, right before serving.

Add the sea salt and black pepper to taste and enjoy!