Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, quartered
  • 4 whole garlic cloves, skin on
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 cups low sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fresh ginger, grated
  • 6 leaves fresh sage, finely chopped
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the 1 inch squash cubes, quartered onion, and skin on garlic cloves with olive oil, salt, and pepper on a large baking sheet. Spread the vegetables in a single layer.
  3. Roast for 40 minutes, flipping halfway through, until the squash is fork tender and the edges are browned.
  4. Remove the tray from the oven. Let the garlic cool for a minute, then squeeze the jammy cloves out of their skins directly into your blender or pot.
  5. Place the roasted squash and onions into a large Dutch oven. Add the vegetable broth, grated ginger, and chopped sage.
  6. Bring the mixture to a gentle simmer over medium heat for about 5 minutes until the aromas of sage and ginger become fragrant.
  7. Use an immersion blender to process the mixture until smooth. If using a standing blender, work in batches and keep the lid slightly ajar to let steam escape.
  8. Stir in the full fat coconut milk and maple syrup.
  9. Add the apple cider vinegar.
  10. Taste the soup. Add a pinch more salt if the flavors feel muted.