Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice

Instructions:

  1. Toss the cubed squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 20 minutes or until the edges are golden brown and the centers are tender.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a pot over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add the minced garlic and cook for another 60 seconds.
  3. Stir in the roasted squash, vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a gentle simmer for 5 minutes to marry the flavors.
  4. Stir in the coconut milk and lemon juice. Use an immersion blender to process the soup until completely smooth.