Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 5 oz yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 4 cups vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, and garlic cloves on a parchment-lined baking sheet with olive oil and salt. Spread them in a single layer and roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
  2. Transfer the roasted vegetables directly into a pot. Pour in the vegetable broth and stir in the ground ginger and cinnamon. Bring the mixture to a gentle simmer over medium heat for 10 minutes.
  3. Stir in the coconut milk. Using an immersion blender, process the soup directly in the pot until the texture is completely velvety and smooth.