Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 lb pumpkin, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 cup full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and pumpkin with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and bake for 25–30 minutes until the edges are mahogany-colored and the centers are tender.
  2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent and fragrant, approximately 5 minutes.
  3. Stir in the minced garlic, ground ginger, and ground cinnamon, cooking for another 60 seconds until the spices are aromatic.
  4. Transfer the roasted squash and pumpkin into the pot. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes to blend the flavors.
  5. Using an immersion blender, process the soup until velvety smooth. Stir in the coconut milk, maple syrup, and lemon juice. Heat through for 2 minutes without letting it reach a rolling boil.