Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 lb carrots, peeled and sliced into chunks
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh ginger, minced
  • 6 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash, carrots, quartered onion, and unpeeled garlic cloves on a sheet pan with olive oil, salt, and pepper. Roast for 25–30 minutes until the edges are mahogany colored and vegetables are tender.
  2. Squeeze the roasted garlic out of its skin into a large soup pot. Add minced ginger and sauté over medium heat for 2 minutes until the fragrance is sharp and clear.
  3. Stir in curry powder and cumin. Cook for another 30 seconds until the spices smell toasted.
  4. Add the roasted vegetables and vegetable broth to the pot. Bring to a gentle boil.
  5. Reduce heat and simmer for 10 minutes until the vegetables are softening further in the liquid.
  6. Use an immersion blender to blend the mixture directly in the pot until completely velvety.
  7. Stir in the full fat coconut milk and lemon juice.
  8. Heat through for 2 minutes on low heat until the soup is steaming and glossy.