Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the diced onion and sliced carrots for 5–7 minutes until translucent.
  3. Stir in the minced garlic, ground ginger, and ground nutmeg, cooking for another 60 seconds until fragrant.
  4. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  5. Add the roasted butternut squash and the full-fat coconut milk to the pot.
  6. Use a high-speed blender or immersion blender to blend the mixture until completely smooth and velvety.
  7. Stir in the apple cider vinegar or lemon juice to balance the richness. Season with additional salt and pepper to taste before serving.