Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 medium sweet potatoes (about 1 lb / 450g), peeled and cubed
  • 2 large carrots (about 8 oz / 225g), peeled and chopped
  • 1 medium yellow onion (about 6 oz / 170g), chopped
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • ¼ teaspoon ground cinnamon (1.25 g)
  • ¼ teaspoon ground nutmeg (1.25 g)
  • 4 cups vegetable broth (32 fl oz / 950 ml)
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 tablespoon maple syrup (15 ml) (optional, for extra sweetness)
  • 1 tablespoon lemon juice (15ml)
  • Salt and pepper to taste
  • Toasted pumpkin seeds (pepitas)
  • Fresh parsley, chopped
  • A swirl of coconut milk or cream

Instructions:

  1. Preheat oven to 400°F (200°C). Chop all vegetables and mince the garlic.
  2. Toss vegetables with olive oil, salt, pepper, cinnamon, and nutmeg on the baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized.
  3. Remove roasted vegetables from the oven. If desired, in the stockpot, sauté a little extra minced garlic for aroma.
  4. Add roasted vegetables to the stockpot. Pour in vegetable broth and coconut milk. Bring to a simmer over medium heat.
  5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  6. Stir in maple syrup (if using) and lemon juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with toasted pumpkin seeds and fresh parsley. A swirl of extra coconut milk or cream makes it extra fancy.