Ingredients:

  • 3 lbs butternut squash, peeled and cubed 1-inch
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 cups vegetable broth
  • 1 tsp fresh ginger, grated
  • 1 small Granny Smith apple, peeled and diced
  • ½ cup coconut milk

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash, quartered onion, and garlic cloves on a parchment lined sheet pan with olive oil, salt, and pepper.
  3. Spread everything in a single layer. Note: Crowding the pan makes the vegetables steam instead of brown.
  4. Roast for 25-30 minutes, tossing once, until edges are mahogany colored and squash is tender.
  5. Transfer the roasted vegetables into a large pot.
  6. Add the diced apple, grated ginger, and broth.
  7. Bring the mixture to a gentle simmer over medium heat for 10 minutes until the apple is soft.
  8. Remove the pot from heat.
  9. Use an immersion blender to process the soup until completely smooth.
  10. Stir in the coconut milk and adjust salt to taste.