Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 1 lb sweet potatoes, peeled and cubed
  • 4 whole garlic cloves, skin on
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss 2 lbs cubed butternut squash, 1 lb cubed sweet potatoes, and 4 whole garlic cloves (skin on) with 2 tbsp olive oil, 1 tsp sea salt, and 1 tsp black pepper on a baking sheet.
  3. Roast for 30–35 minutes until the edges are charred and the centers are tender.
  4. Squeeze the roasted garlic out of its skin once cool enough to handle.
  5. Sauté 1 medium diced yellow onion and 1 tbsp grated ginger in a pot with a splash of oil for 5 minutes until the onion is translucent and fragrant.
  6. Add the roasted vegetables, garlic pulp, and 4 cups low sodium vegetable broth to the pot.
  7. Simmer gently for 10 minutes until the liquid is bubbling and the flavors have melded.
  8. Stir in 13.5 oz coconut milk and 1/4 tsp ground nutmeg.
  9. Blend the mixture in a high speed blender or with an immersion blender until completely velvety and uniform.
  10. Taste and adjust seasoning, adding more salt, pepper, or spices as needed.