Ingredients:

  • 1 large (about 3 lbs) Butternut Squash, halved lengthwise and seeded
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 medium Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Ginger (optional), grated
  • 1 Tbsp Butter (or Vegan Butter/Oil)
  • 4 cups Vegetable Broth, low sodium
  • 1/2 tsp Dried Sage or Thyme
  • 1 tsp Maple Syrup
  • 1 tsp Lemon Juice or Apple Cider Vinegar
  • 1/4 cup Coconut Milk or Cream (Optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the butternut squash halves cut-side up on the baking sheet. Rub the exposed flesh with 2 Tbsp of olive oil, salt, and pepper.
  2. Roast for 45 to 60 minutes, or until the squash is fork-tender and the edges are lightly golden-brown and caramelized. Allow the squash to cool slightly until comfortable to handle, then scoop the soft flesh from the skin and set aside.
  3. In a large stock pot, melt the butter (or oil) over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until the onions are translucent and softened. Add the garlic, ginger (if using), and dried herbs. Cook for 1 minute until fragrant. Do not burn the garlic.
  4. Add the roasted butternut squash flesh and the vegetable broth to the pot. Gently scrape up any caramelized bits from the bottom of the pot. Bring the mixture to a low simmer, reduce heat, cover partially, and let the flavors meld for 15 minutes.
  5. Carefully transfer the hot soup mixture to a high-powered blender (working in batches, if necessary). Ensure the blender lid is vented and covered with a towel to prevent steam pressure buildup. Blend on high speed for 30–60 seconds until completely smooth and velvety. Stir in the maple syrup and lemon juice (and coconut milk, if using). Adjust seasonings to taste and serve immediately.