Ingredients:

  • 1 lb carrots, peeled and sliced into chunks
  • 1 medium yellow onion, quartered
  • 3 stalks celery, chopped into 1-inch pieces
  • 1 head garlic, top sliced off to expose cloves
  • 2 cups butternut squash, cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups low sodium vegetable broth
  • 1/2 cup full fat coconut milk
  • 1 tsp fresh thyme, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the carrots, onion, celery, and butternut squash with olive oil, salt, and pepper directly on the pan until evenly coated.
  3. Place the garlic head cut-side down in a corner of the pan.
  4. Roast for 30–40 minutes until the edges of the onions are charred and carrots have mahogany edges.
  5. Remove the pan from the oven and allow vegetables to cool for 5 minutes.
  6. Squeeze the roasted garlic cloves out of their skins directly into a high-speed blender.
  7. Transfer all roasted vegetables and any browned pan drippings into the blender.
  8. Pour in the warmed vegetable broth and coconut milk.
  9. Blend on high for 60 seconds until a velvety emulsion is formed.
  10. Stir in the fresh thyme and lemon juice before serving.