Ingredients:

  • 3 lbs winter squash, peeled and cubed
  • 1 large (8 oz) yellow onion, quartered
  • 1 head (2 oz) garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp maple syrup

Instructions:

  1. Preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, toss the cubed squash and quartered onion with olive oil, salt, and pepper.
  2. Wrap the head of garlic in foil with a drizzle of oil and place it on the baking sheet. Roast for 35-45 minutes, flipping the squash halfway through, until edges are mahogany-colored and the onion is charred.
  3. Squeeze the roasted garlic cloves out of their skins and add them to a large pot. Stir in the roasted squash and onion.
  4. Pour in the broth, ground ginger, and ground nutmeg. Bring to a gentle simmer over medium heat for 10 minutes.
  5. Remove from heat and use an immersion blender or high-speed blender to process the mixture until completely smooth.
  6. Stir in the full-fat coconut milk and maple syrup. Return to low heat for 2-3 minutes until heated through, ensuring it does not reach a rolling boil.