Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1.5 lbs (680g) butternut squash, peeled and cubed
  • 2 medium (120g) carrots, sliced into rounds
  • 4 cups (950ml) vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup (120ml) unsweetened coconut milk
  • 1 tsp (2g) fresh thyme, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the cubed butternut squash and sliced carrots to the pot. Pour in the vegetable broth and stir in the salt and pepper.
  4. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover and simmer for 25 minutes, or until the squash is fork-tender.
  5. Remove the pot from the heat. Using an immersion blender, process the soup until completely smooth.
  6. Stir in the unsweetened coconut milk, fresh thyme, and lemon juice before serving.