Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled and left whole
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp dried thyme
  • ½ tsp ground nutmeg
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cubed squash, quartered onion, and whole garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread them in a single layer.
  2. Bake for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and the garlic is softened.
  3. Transfer the roasted vegetables directly into a large pot. Pour in the vegetable broth, dried thyme, and nutmeg.
  4. Bring the mixture to a gentle simmer over medium heat for about 10 minutes, allowing the roasted flavors to infuse into the liquid.
  5. Remove the pot from heat and stir in the coconut milk.
  6. Use an immersion blender to puree the soup directly in the pot, or transfer to a high-speed blender in batches. Process until the texture is completely smooth and glossy.
  7. Stir in the lemon juice and adjust salt to taste.