Ingredients:

  • large butternut squash (approx. 1.35 kg), peeled, deseeded, and cut into 1-inch chunks
  • tablespoons olive oil, divided
  • medium yellow onion, roughly chopped
  • cloves garlic, minced
  • cups low sodium vegetable broth
  • can (400 ml) full-fat coconut milk
  • tablespoon maple syrup
  • teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • /4 teaspoon ground nutmeg
  • /2 teaspoon smoked paprika
  • teaspoon salt (or to taste)
  • Black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash chunks with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet and roast for 35–45 minutes, or until fork-tender and slightly caramelised at the edges.
  2. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent (about 5–7 minutes).
  3. Add the minced garlic, smoked paprika, thyme, and nutmeg to the pot. Cook for 30 seconds, stirring constantly, allowing the spices to 'bloom' and release their aromas.
  4. Add the roasted squash, vegetable broth, and maple syrup to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavours to meld.
  5. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. (If using a standard blender, transfer in safe batches, ensuring the steam vent is slightly open and covered with a towel.)
  6. Return the blended soup to low heat. Stir in the full-fat coconut milk until fully incorporated and the soup is heated through. Do not allow the soup to boil after adding the coconut milk.
  7. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or maple syrup for sweetness. Ladle the Creamy Vegan Roasted Butternut Squash Soup into bowls and garnish as desired.