Ingredients:

  • 3 cups (710ml) butternut squash, cubed
  • 2 cups (300g) cauliflower florets
  • 1 cup (150g) carrots, sliced into rounds
  • 1 medium (150g) yellow onion, quartered
  • 6 cloves (20g) garlic, peeled and smashed
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried thyme
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 3 cups (710ml) vegetable broth
  • 1 cup (240ml) full-fat coconut milk
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) nutritional yeast

Instructions:

  1. Preheat oven to 450°F (230°C) and line a rimmed sheet pan with parchment paper. Toss the cubed butternut squash, cauliflower florets, carrots, quartered onion, and smashed garlic directly on the pan with olive oil, smoked paprika, dried thyme, salt, and black pepper. Spread in a single layer to ensure roasting rather than steaming.
  2. Roast for 25–30 minutes until the vegetables have mahogany-colored edges and the garlic is fragrant.
  3. Transfer the roasted vegetables and all browned bits from the pan into a high-speed blender. Add the vegetable broth, coconut milk, and nutritional yeast. Blend on high for 60 seconds until completely smooth and velvety.
  4. Pour the soup into a pot over medium-low heat. Stir in the lemon juice. Taste and adjust seasoning, adding a splash more broth if a thinner consistency is desired.