Ingredients:

  • 1 large butternut squash (approx. 3 lbs), halved and seeded
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat canned coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 425°F (220°C). Place the halved butternut squash flesh-side up on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes until the edges are dark amber and the flesh is soft.
  2. While squash roasts, heat a splash of oil in a Dutch oven over medium heat. Sauté onion until translucent, then add garlic, ginger, cumin, and nutmeg. Toast for 60 seconds until fragrant.
  3. Scoop the roasted squash flesh from the skin and add it to the pot with the broth. Simmer for 5 minutes.
  4. Transfer the mixture to a high-speed blender in batches. Add the coconut milk and maple syrup. Blend on high until perfectly smooth.
  5. Stir in the apple cider vinegar just before serving to balance the sweetness and acidity.