Ingredients:

  • 1 large Butternut Squash (approx. 1.4 kg)
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tsp (6 g) Kosher salt
  • 1/2 tsp (1 g) Cracked black pepper
  • 1 large Yellow Onion (280 g), diced
  • 3 cloves Garlic (15 g), minced
  • 1 tbsp (4 g) Fresh Sage, finely chopped
  • 1 tsp (1 g) Fresh Thyme leaves
  • 1/4 tsp (0.5 g) Ground Nutmeg
  • 4 cups (950 ml) Low-sodium Vegetable Broth
  • 1 can (400 ml) Full-fat Coconut Milk
  • 1 tbsp (15 ml) Maple Syrup
  • 1 tbsp (15 ml) Apple Cider Vinegar

Instructions:

  1. Preheat the oven to 205°C (400°F) and line your baking sheet with parchment paper.
  2. Prepare the 1.4 kg butternut squash by slicing it lengthwise and scooping out the seeds.
  3. Brush the cut sides with 1 tbsp of olive oil and sprinkle with half the salt and pepper.
  4. Roast the squash cut side down for 45 minutes until the skin is shrivelled and the flesh is tender.
  5. Sauté the 280 g diced onion in the remaining oil in your Dutch oven over medium heat for 8 mins until translucent and slightly golden.
  6. Stir in the 15 g minced garlic, sage, thyme, and nutmeg, cooking for 1 minute until the aroma fills the room.
  7. Scoop the roasted squash flesh into the pot, discarding the skins, and add the 950 ml vegetable broth.
  8. Simmer the mixture for 10 mins to let the herbs infuse into the squash.
  9. Blend the soup in batches with the 400 ml coconut milk and 15 ml maple syrup until completely velvety and smooth.
  10. Finish by stirring in the 15 ml apple cider vinegar and remaining seasoning.