Ingredients:

  • 3 lbs butternut squash, cubed
  • 5 oz yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 13.5 oz light coconut milk
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash, quartered onion, and garlic cloves on a sheet pan with olive oil, salt, and pepper, spreading them in a single layer.
  3. Roast for 25–30 minutes until the edges are mahogany-colored and the squash is tender.
  4. Transfer the roasted vegetables into a heavy-bottomed pot or Dutch oven.
  5. Stir in the vegetable broth, ground ginger, and nutmeg.
  6. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes to infuse the spices.
  7. Remove the pot from heat and stir in the light coconut milk and lemon juice.
  8. Use an immersion blender to process the soup until completely smooth, or work in batches with a countertop blender until the texture is glossy and thick.