Ingredients:

  • 1 large butternut squash (approx. 3 lbs), halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 head of garlic, top sliced off
  • 1 medium yellow onion, diced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Place squash halves and the garlic head (wrapped in foil with a drizzle of oil) on a parchment-lined baking sheet. Rub squash with 2 tablespoons olive oil, salt, and pepper. Roast face-down for 45 minutes until tender.
  2. While squash roasts, heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Sauté diced onion until translucent, about 8 minutes. Stir in grated ginger, sage, and nutmeg; cook for 1 minute until fragrant.
  3. Scoop the roasted squash flesh from the skin and add to the pot. Squeeze the roasted garlic cloves out of their skins into the pot.
  4. Add vegetable broth, coconut milk, and maple syrup. Bring to a light simmer for 5-10 minutes to marry the flavors.
  5. Use a high-speed blender or immersion blender to puree the soup until completely silky. Stir in the lime juice and adjust seasoning to taste before serving.