Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium Granny Smith apple, peeled and cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and apple with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
  3. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until the garlic is fragrant but not browned.
  4. Transfer the roasted squash and apple into the pot. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes to allow the flavors to meld.
  5. Remove from heat and use an immersion blender to puree the mixture until velvety smooth.
  6. Stir in the coconut milk and lemon juice for a final bright finish.