Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp toasted pepitas
  • 1 tbsp coconut cream
  • fresh parsley leaves

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed squash, quartered onion, and garlic cloves on a parchment-lined sheet pan with olive oil, salt, and pepper.
  3. Roast for 35–45 minutes until the squash edges are mahogany-colored and the garlic is soft and golden.
  4. Transfer the roasted vegetables into a large pot.
  5. Stir in the minced ginger, cinnamon, and nutmeg.
  6. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  7. Stir in the coconut milk.
  8. Use an immersion blender directly in the pot, or transfer to a high-powered blender in batches, and process until completely smooth.
  9. Ladle into bowls and garnish with toasted pepitas, a swirl of coconut cream, and fresh parsley.