Ingredients:

  • 1 large butternut squash (approx. 3 lbs), halved lengthwise and seeded
  • 1 medium yellow onion, peeled and quartered
  • 1 head of garlic, top 1/4 inch sliced off to expose cloves
  • 2 tbsp avocado oil
  • 4 cups vegetable broth
  • 1 cup full-fat canned coconut milk
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash by cutting it in half lengthwise and removing seeds. Rub the cut sides with avocado oil, sea salt, and black pepper.
  3. Arrange the squash cut side down on a sheet pan. Place the onion quarters and the head of garlic (cut side down) in the empty spaces.
  4. Roast for 45 minutes until the squash skin is wrinkled and the flesh is tender when pierced.
  5. Cool the vegetables for 10 minutes.
  6. Scoop the soft squash flesh out of the skin and place it into your blender.
  7. Squeeze the roasted garlic cloves out of their papery skins directly into the blender container along with the roasted onions.
  8. Add the vegetable broth, coconut milk, grated ginger, cinnamon, and maple syrup.
  9. Blend on high speed for 60 seconds until the mixture is completely smooth and steaming.
  10. Taste and adjust with more salt if needed, then pour into bowls and serve immediately.