Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 3 tbsp extra-virgin olive oil
  • 1 head garlic, top sliced off
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 4 cups low-sodium vegetable broth
  • 1 medium apple, peeled and cubed
  • ½ cup full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash and apple with olive oil, salt, and pepper on a baking sheet.
  2. Wrap the head of garlic in foil with a drizzle of oil and place on the baking sheet.
  3. Roast for 30–40 minutes until the squash edges are mahogany-colored and the garlic is soft.
  4. While roasting, heat olive oil in a pot over medium heat and sauté the diced onion until translucent and fragrant.
  5. Stir in the minced ginger and cook for another 2 minutes until aromatic.
  6. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted squash and apple.
  7. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  8. Use a high-speed blender or immersion blender to emulsify the soup until velvety smooth.
  9. Stir in the coconut milk, lemon juice, and ground nutmeg before serving.