Ingredients:

  • 1 lb carrots, peeled and chopped into 1-inch chunks
  • 1 lb butternut squash, peeled and cubed
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled and left whole
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 1/4 cup full-fat coconut milk

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Toss the carrots, butternut squash, quartered onion, and whole garlic cloves with olive oil, salt, and pepper directly on the pan, spreading them in a single layer.
  3. Roast for 30-40 minutes, tossing halfway through, until the vegetables have mahogany-colored edges and are tender when pierced with a fork.
  4. Transfer the roasted vegetables and any caramelized juices from the pan into a high-speed blender.
  5. Add the vegetable broth, dried thyme, and lemon juice. Blend on high for 60-90 seconds until the mixture is completely velvety.
  6. Pour the soup into a pot over medium heat and stir in the optional coconut milk for extra creaminess before serving.