Ingredients:

  • 2 lbs butternut squash, cubed
  • 3 large carrots, sliced into thick rounds
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tbsp fresh ginger, minced
  • 1 tbsp curry powder
  • 1 tbsp coconut oil
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the cubed squash, carrots, onion, and garlic on a baking sheet with olive oil, salt, and pepper. Spread in a single layer.
  2. Roast for 20-25 minutes, tossing halfway through, until vegetables have mahogany-colored edges and the garlic is fragrant.
  3. While vegetables roast, heat coconut oil in a large pot over medium heat. Sauté the ginger and curry powder for 60 seconds until aromatic.
  4. Stir in the roasted vegetables and vegetable broth. Bring to a gentle simmer for 5 minutes.
  5. Use an immersion blender directly in the pot (or transfer to a blender in batches) and process until the texture is velvety and completely smooth.
  6. Stir in the full-fat coconut milk and simmer for another 2-3 minutes on low heat; do not let it reach a rolling boil.
  7. Remove from heat and stir in the lime juice. Taste and adjust salt if needed. Garnish with chopped cilantro.