Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 1 lb carrots, peeled and sliced into chunks
  • 6 cloves garlic, skin-on
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss your cubed butternut squash, sliced carrots, and those skin on garlic cloves on a baking sheet with 3 tablespoons of olive oil, salt, and pepper. Note: Make sure they aren't overlapping too much.
  2. Spread everything in a single layer and roast for 25-30 minutes until the edges are mahogany colored and smelling toasted.
  3. While the veg is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
  4. Add your diced onion and celery, cooking for 8-10 minutes until they are translucent and soft.
  5. Stir in the dried thyme and cook for 60 seconds until the herb smells fragrant.
  6. Squeeze the roasted garlic out of its skin directly into the pot. Note: The skins should slide right off.
  7. Add the roasted squash and carrots from the tray, then pour in the vegetable broth and toss in the bay leaf.
  8. Simmer for 10 minutes until the flavors have melded together.
  9. Remove the bay leaf and blend the mixture using an immersion blender until the texture is completely velvety.
  10. Stir in the coconut milk and lemon juice just before serving.