Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 6 oz Granny Smith apple, peeled and cubed
  • 5 oz yellow onion, quartered
  • 4 cloves garlic, smashed
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, apple, onion, and garlic on a baking sheet with olive oil, salt, and pepper. Spread them in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the squash is tender.
  2. Transfer all the roasted vegetables and their pan juices directly into a pot. Stir in the ground ginger, nutmeg, and broth. Bring the mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to marry.
  3. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth, or transfer in batches to a high-speed blender. Stir in the coconut milk, maple syrup, and lemon juice. Taste and adjust salt as needed.