Ingredients:

  • 2.5 lb butternut squash, peeled and cubed
  • 6 oz yellow onion, quartered
  • 4 garlic cloves, peeled
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cups vegetable or chicken broth
  • 1/2 cup full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, and garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread them in a single layer to avoid steaming.
  2. Roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the squash is tender.
  3. Transfer the roasted vegetables directly into a pot. Pour in the broth and add the thyme and nutmeg. Bring the mixture to a gentle simmer over medium heat for about 10 minutes.
  4. Remove from heat. Stir in the maple syrup and coconut milk.
  5. Use an immersion blender to process the soup until completely smooth. Taste and adjust salt if necessary.