Ingredients:

  • 1 large butternut squash (approx. 3 lbs), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 yellow onion, diced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh ginger, grated
  • 1 tsp dried sage
  • 4 cups low sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 30–35 minutes until edges are caramelized and centers are tender.
  2. While squash roasts, heat a splash of oil in a large pot over medium heat. Sauté the diced onion until translucent, approximately 5 minutes.
  3. Add the smashed garlic, grated ginger, and dried sage to the pot. Cook for 2 minutes until fragrant.
  4. Incorporate the roasted squash into the pot. Pour in the vegetable broth and bring to a gentle simmer.
  5. Stir in the full-fat coconut milk and apple cider vinegar. Remove from heat.
  6. Transfer the mixture to a blender in batches. Blend on high until the surface looks glossy and no visible fibers remain.
  7. Return the soup to the pot and taste. You may need a pinch more salt to make the squash flavor pop.
  8. Simmer for 2 more minutes to ensure the temperature is consistent before serving.