Ingredients:

  • 1 large butternut squash (1.4 kg), peeled and cubed into 1 inch pieces
  • 2 medium sweet potatoes (450g), peeled and cubed
  • 1 large yellow onion, quartered
  • 4 cloves garlic, skin-on for roasting
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh ginger, grated
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups low sodium vegetable broth
  • 400ml full fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the oven. Set your oven to 200°C and line a large baking sheet with parchment paper.
  2. Prep the vegetables. Toss the 1.4 kg of cubed squash, 450g of sweet potatoes, and quartered onion with 2 tbsp olive oil, salt, and pepper.
  3. Add the aromatics. Place the 4 cloves of garlic (still in their skins) on the sheet. <small>Note: Roasting them in the skin keeps them buttery soft.</small>
  4. Roast the harvest. Bake for 30 minutes until the edges are charred and the centers are tender when pierced with a fork.
  5. Squeeze the garlic. Remove the garlic skins and drop the soft cloves into your blender.
  6. Combine the base. Add the roasted veggies, 4 cups of broth, 1 tbsp ginger, 1 tsp thyme, and 1/2 tsp smoked paprika to the blender.
  7. Emulsify the soup. Pour in the 400ml of coconut milk and blend on high for 60 seconds until the mixture looks like liquid gold.
  8. Simmer and finish. Pour the mixture into a pot and warm over medium heat for 5 minutes.
  9. Balance the acid. Stir in the 1 tbsp of lime juice just before serving. <small>Note: Adding acid at the end keeps the flavor bright.</small>
  10. Garnish and serve. Ladle into bowls and top with a swirl of leftover coconut milk or toasted seeds.