Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cubed
  • 3 medium (150g) carrots, sliced into rounds
  • 1 large (150g) yellow onion, quartered
  • 1 medium (150g) sweet potato, peeled and cubed
  • 1 whole head (50g) garlic, top sliced off
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 4 cups (950ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) cayenne pepper
  • 2 sprigs (2g) fresh thyme
  • 1 bay leaf

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash, carrots, onion, and sweet potato on a baking sheet with olive oil, salt, and pepper.
  2. Place the garlic head cut side up in the center of the baking sheet and wrap it loosely in aluminum foil.
  3. Roast for 30-35 minutes until vegetables are mahogany-colored and tender.
  4. Transfer all roasted vegetables into a pot and squeeze the softened garlic cloves out of their skins into the pot.
  5. Add vegetable broth, cinnamon, cayenne, thyme, and the bay leaf. Simmer over medium heat for approximately 10 minutes.
  6. Remove the bay leaf and thyme sprigs, then use an immersion blender to puree the mixture until completely smooth.
  7. Stir in the coconut milk and heat through for another 2-3 minutes until glossy.