Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground coriander
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a sheet pan. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and tender.
  3. Heat 1 tbsp olive oil in a pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent.
  4. Stir in the minced garlic, grated ginger, and coriander. Cook for 60 seconds until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring to a gentle simmer for 5–10 minutes to allow flavors to meld.
  6. Use an immersion blender directly in the pot, or transfer to a high-speed blender, and blend until completely smooth.
  7. Stir in the full-fat coconut milk and fresh lime juice until well incorporated and velvety.