Ingredients:

  • 1 large Butternut Squash (approx. 1.5 kg / 3.3 lbs), peeled, deseeded, and cut into 1-inch cubes.
  • 2 Tbsp (30 ml) Olive Oil (extra virgin).
  • 1 tsp (5 g) Fine Sea Salt.
  • ½ tsp (2.5 g) Freshly Ground Black Pepper.
  • 2 Tbsp (30 g) Unsalted Butter (or coconut oil for vegan).
  • 1 medium Yellow Onion, finely diced.
  • 3 cloves Garlic, minced.
  • 1 inch piece (5g) Fresh Ginger, peeled and grated (or finely minced).
  • ½ tsp (2.5 g) Ground Nutmeg.
  • ½ tsp (2.5 g) Ground Cinnamon.
  • 4 cups (1 litre) Low-Sodium Vegetable Stock (or Chicken Stock).
  • 1 (13.5 oz / 400 ml) can Full-Fat Coconut Milk (well-shaken).
  • 1 Tbsp (15 ml) Fresh Lemon Juice.
  • Extra Salt and Pepper, to taste.

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the prepared butternut squash cubes with the olive oil, salt, and pepper directly on the baking sheet. Spread in a single layer. Roast for 25–30 minutes, or until the squash is tender and the edges are lightly caramelised and browned. Set aside.
  2. Melt the butter (or coconut oil) in a large stockpot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and softened. Do not brown. Add the minced garlic, grated ginger, nutmeg, and cinnamon. Cook for 1 minute until fragrant.
  3. Add the roasted butternut squash to the pot and stir to combine with the aromatic base. Pour in the vegetable stock. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot partially and simmer for 10–15 minutes, allowing all the flavors to meld beautifully. The squash should be extremely tender.
  4. Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until completely smooth and velvety. (If using a standing blender, work in small batches, ensuring the center cap is removed and covered with a kitchen towel to vent steam.) Return the blended soup to the pot.
  5. Stir in the full-fat coconut milk. Return the soup to low heat just until warmed through (do not boil). Stir in the fresh lemon juice. Taste and adjust seasoning with extra salt and pepper as needed. Ladle into bowls and garnish as desired.