Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 large carrots, chopped into 1-inch chunks
  • 1 medium yellow onion, quartered
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp maple syrup

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the cubed squash, carrots, and onion on a large rimmed baking sheet with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and the squash is tender.
  2. Place the minced garlic and grated ginger in the bottom of a large pot over medium heat with a splash of oil. Sauté for 60 seconds until fragrant. Immediately add the roasted vegetables and the vegetable broth, bringing to a gentle simmer for 5 minutes.
  3. Stir in the coconut milk and maple syrup. Use an immersion blender to process the soup directly in the pot until the texture is silky and velvety, or work in batches using a stand blender.