Ingredients:

  • 1 large (3 lb / 1.3kg) butternut squash, peeled and cubed
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) ground coriander
  • 4 cups (950ml) low-sodium vegetable broth
  • ½ cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (12g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer to ensure they roast rather than steam. Roast for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and tender.
  2. While the squash roasts, heat oil in the Dutch oven over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic, ginger, and coriander, cooking for another 60 seconds until the fragrance is pungent and nutty.
  3. Transfer the roasted squash into the pot with the aromatics. Pour in the vegetable broth and bring to a gentle simmer for 5 minutes.
  4. Remove from heat and use an immersion blender (or transfer to a high-speed blender) and process until the texture is completely smooth. Stir in the coconut milk and lemon juice just before serving to preserve the brightness.
  5. Garnish with chopped fresh parsley before serving.