Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 cup yellow onion, quartered
  • 2 oz garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tbsp fresh ginger, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash and quartered onion on a baking sheet with olive oil, salt, and pepper. Place the garlic head (cut side down) on the pan.
  2. Roast for 25-30 minutes until the squash edges are mahogany colored and the onions are charred at the tips. You'll smell a sweet, toasted aroma filling the kitchen.
  3. While the vegetables roast, heat a splash of oil in a pot over medium heat. Add the minced ginger and thyme, stirring for 60 seconds until the ginger sizzles and becomes fragrant.
  4. Squeeze the softened, roasted garlic cloves out of their skins directly into the pot. It should slide out like a buttery paste.
  5. Add the roasted squash and onions, then pour in the broth and add the bay leaf.
  6. Bring to a gentle simmer for 10 minutes. Note: Don't let it boil violently, or you might lose some of the nuanced flavors.
  7. Remove the bay leaf. Use an immersion blender directly in the pot, or transfer to a high powered blender in batches.
  8. Blend on high until the mixture is completely smooth and glossy.
  9. Stir in the coconut milk and lemon juice. Taste and adjust salt. It should feel velvety on the tongue with a clean, bright finish.