Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 large butternut squash (peeled and cubed); 1 yellow onion (roughly chopped); 1 large garlic bulb (cut in half); pinch of nutmeg; 2 sprigs thyme; 1 tablespoon extra-virgin olive oil (plus more for serving); 1 cup canned coconut milk (or heavy cream); 2 cups vegetable broth; kosher salt, sugar and freshly ground black pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 4

butternut squash soup butternut squash soup

Ingredients

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1 large butternut squash (peeled and cubed)1 yellow onion (roughly chopped)1 large garlic bulb (cut in half)pinch of nutmeg2 sprigs thyme1 tablespoon extra-virgin olive oil (plus more for serving)1 cup canned coconut milk (or heavy cream)2 cups vegetable brothkosher salt, sugar and freshly ground black pepper (to taste)

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Instructions

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Step 1

Preheat your oven to 400 degrees. On a sheet tray or pan, add your cubed butternut squash, onion, garlic head (with peel on cut in half), pinch of nutmeg, thyme, kosher salt, pepper and extra-virgin olive oil. Mix well and cook for about 30 to 40 minutes until all your vegetables are fork tender.

Step 2

Transfer to a blender, and squeeze your roasted garlic out and discard the peel. Blend with coconut milk and broth until creamy.

Step 3

Adjust with kosher salt, pepper and a pinch of sugar as needed. Top with coconut drizzle, some fresh thyme and black pepper. Serve!