Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, peeled and smashed
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 4 cups low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp ground cinnamon or nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash and smashed garlic cloves on a large rimmed baking sheet with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer and roast for 30-35 minutes, tossing once, until the edges are mahogany colored and tender.
  3. While the squash is in the oven, heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
  4. Sauté the diced yellow onion until translucent and fragrant, which usually takes about 5 minutes.
  5. Stir in the minced ginger and cook for 60 seconds until it smells sharp and spicy.
  6. Transfer the roasted squash and garlic from the pan into the pot.
  7. Pour in the vegetable broth and stir in the cinnamon.
  8. Bring the mixture to a gentle simmer for 10 minutes Note: this allows the flavors to meld before blending.
  9. Remove the pot from the heat and stir in the full fat coconut milk.
  10. Use a high powered blender or immersion blender to process the mixture until completely smooth and velvety.