Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 8 oz yellow onion, quartered
  • 6 oz carrots, sliced into chunks
  • 3 cloves garlic, peeled and smashed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 13.5 oz full-fat coconut milk

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, carrots, and smashed garlic on a baking sheet with olive oil, salt, and pepper. Spread them in a single layer and roast for 25–30 minutes, flipping halfway through, until the edges are charred and mahogany-colored.
  2. Transfer the roasted vegetables into a pot. Stir in the ginger, cinnamon, and nutmeg, letting the spices toast for 60 seconds. Pour in the vegetable broth and maple syrup. Bring to a gentle simmer over medium heat for 10 minutes.
  3. Remove the pot from heat. Stir in the coconut milk and lemon juice. Use an immersion blender to process the soup until completely smooth.