Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 large yellow onion, quartered
  • 6 cloves garlic, skin on
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 medium Granny Smith apple, peeled and diced
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, and whole garlic cloves on a parchment-lined sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until the edges are mahogany-colored and the squash is tender.
  2. Squeeze the roasted garlic out of its skin and add it to a large pot along with the roasted squash, onions, diced apple, and vegetable broth. Bring the mixture to a gentle simmer over medium heat for 10 minutes, allowing the apple to soften and the flavors to marry.
  3. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the coconut milk, cinnamon, nutmeg, and lemon juice. If the soup is too thick, whisk in an additional ¼ cup of broth until the desired consistency is reached.