Ingredients:

  • 1 lb butternut squash, cubed
  • 3 large carrots, chopped
  • 2 medium parsnips, peeled and chopped
  • 1 large 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 vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • 1/2 cup full-fat coconut milk

Instructions:

  1. Toss the cubed butternut squash, chopped carrots, peeled and chopped parsnips, quartered onion, and peeled garlic with olive oil, salt, and pepper on a large rimmed sheet pan. Note: Make sure every piece is glistening with oil to prevent sticking.
  2. Spread the vegetables in a single layer across the pan.
  3. Roast at 400°F (200°C) for 25-30 minutes until the edges are mahogany colored and the onions are translucent and charred at the tips.
  4. Transfer all roasted vegetables and any browned oil from the pan into a pot. Note: That browned oil is liquid gold, don't leave it behind.
  5. Pour in the vegetable broth and dried thyme.
  6. Bring the mixture to a gentle simmer for 5-10 minutes until the vegetables soften further into the broth.
  7. Remove the pot from heat completely.
  8. Stir in the lemon juice and coconut milk.
  9. Use an immersion blender directly in the pot, or transfer to a blender in batches.
  10. Process on high for 60 seconds until the soup has a completely smooth, glossy sheen.