Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed squash, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet and roast for 30–35 minutes, tossing halfway through, until squash edges are mahogany-colored and onions are tender.
  4. Squeeze the softened garlic out of its skin directly onto the pan.
  5. Transfer roasted squash, onion, and garlic into a large pot.
  6. Stir in vegetable broth, cinnamon, and nutmeg, then simmer over medium heat for 5–10 minutes.
  7. Remove pot from heat and stir in coconut milk and maple syrup.
  8. Process with an immersion blender or high-speed blender until completely smooth and velvety.