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!