Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes until edges are mahogany-colored and tender.
  2. While the squash roasts, heat 1 tbsp olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until translucent and fragrant.
  3. Stir in the minced garlic and thyme, cooking for another 60 seconds until the garlic is golden.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 10–15 minutes.
  5. Remove from heat. Use an immersion blender to purée the soup until completely smooth. Stir in the coconut milk and lemon juice. Taste and adjust seasoning with salt and pepper.