Ingredients:

  • 3 lbs butternut squash, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cloves garlic, peeled and left whole
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp lemon juice
  • 1/2 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash and whole garlic cloves with olive oil, salt, and pepper on a parchment lined baking sheet. Roast for 35–45 minutes until the edges are deep golden brown and the garlic is soft.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
  3. Add the diced onion and sauté until translucent and fragrant.
  4. Stir in the minced ginger and cook for another 2 minutes Note: Don't let the ginger burn or it turns bitter.
  5. Add the roasted squash, roasted garlic, and vegetable broth to the pot.
  6. Bring the mixture to a gentle simmer for 10 minutes until the flavors marry and the squash is tender.
  7. Turn off the heat and stir in the full fat coconut milk.
  8. Use a high speed blender or immersion blender to process the mixture until it becomes a smooth, mahogany colored puree.
  9. Stir in the lemon juice and nutmeg.
  10. Taste and adjust salt as needed before serving.