Ingredients:

  • lbs Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • large Yellow Onion, roughly chopped
  • cloves Garlic, peeled
  • Tbsp Olive Oil
  • Salt and Black Pepper, to taste
  • cups low sodium Vegetable Broth
  • (13.5 oz) can Full-Fat Coconut Milk
  • tsp Fresh Ginger, finely grated
  • tsp Fresh Thyme Leaves (or 1/2 tsp dried)
  • /4 tsp Ground Nutmeg
  • tsp Apple Cider Vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash, onion, and whole garlic cloves with olive oil, salt, and pepper on a prepared baking sheet. Roast for 30–35 minutes until edges are caramelized and tender.
  2. In a large pot, gently heat a drizzle of oil (if needed). Add grated ginger, thyme, and nutmeg. Sauté gently for about 1 minute until fragrant.
  3. Add the roasted vegetables directly into the pot with the spices. Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes to allow the flavours to meld.
  4. Remove the pot from the heat. Carefully transfer the soup mixture in batches to a high-speed blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  5. Return the puréed soup to the pot (if using a stand blender). Stir in the thick cream layer from the full-fat coconut milk. Heat gently—do not boil. Stir in the apple cider vinegar. Taste and adjust seasoning as needed.
  6. Ladle immediately into bowls and serve hot, garnished with toasted pepitas or a swirl of pumpkin seed oil.