Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet.
  3. Roast for 30–35 minutes, tossing halfway through, until the edges are mahogany-colored and the center is fork-tender.
  4. Transfer the hot, roasted squash into a high-speed blender.
  5. Add the broth, coconut milk, garlic powder, onion powder, cinnamon, and maple syrup to the blender.
  6. Secure the lid tightly and blend on high for 60 seconds until the mixture is completely velvety.
  7. Check the thickness; if too dense, stir in an additional 1/4 cup of broth at a time until desired consistency is reached. Taste and add extra salt if needed.