Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 4 cups low sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 25-30 minutes, tossing halfway through, until edges are mahogany-brown and centers are tender.
  2. In a Dutch oven or heavy-bottomed pot, melt butter over medium heat. Sauté diced onion until translucent and soft.
  3. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
  4. Add curry powder (or garam masala) and stir for 30 seconds to toast the spices.
  5. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
  6. Use an immersion blender (or transfer to a high-speed blender) and process until the soup is completely smooth.
  7. Stir in the full-fat coconut milk, lime juice, and optional maple syrup. Heat through gently before serving.