Preheat oven to 425 degrees.  Line a baking sheet with parchment paper or foil and add chopped butternut squash, carrots, oil and 1 tsp salt.  Toss to combine then roast for 25 minutes or until fork tender.

Pour the butternut squash and carrots mixture into a high powered blender along with the tomato paste, 3 cups chicken broth, pumpkin puree, coconut cream, onion powder, garlic powder, dried parsley, rosemary, sage and maple syrup.

Blend on high until smooth (if your blender has a “soup” button, I recommend using that).

Place a dutch oven or large pot over medium heat and add 1 tablespoon of oil to the pot. Once the pot is warm, add ground beef and cook until browned.  Add in the beans, tomatoes and blended veggies, then the additional 1 cup of broth.

Bring chili to boil then turn the heat to low, cover and let simmer, stirring occasionally for 15-20 minutes.