Ingredients:

  • 3 lbs butternut squash, cubed
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp fresh ginger, minced
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Spread the cubed squash, quartered onion, and whole garlic cloves across the baking sheet.
  2. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper, tossing to coat.
  3. Roast for 25–30 minutes until the edges of the squash turn a deep mahogany brown and the onions are softened and charred.
  4. Heat 1 tbsp of olive oil in a pot over medium heat.
  5. Add the minced ginger and sauté for 1–2 minutes until it smells fragrant.
  6. Transfer the roasted squash, onions, and garlic from the pan into the pot.
  7. Pour in the vegetable broth and bring to a gentle simmer for 5–10 minutes.
  8. Turn the heat to low and use an immersion blender to puree the soup until completely smooth.
  9. Stir in the coconut milk and lemon juice, then warm through for 2 minutes.