Ingredients:

  • 1 large butternut squash (approx. 3 lbs / 1.4 kg), halved and seeded
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh ginger, grated
  • 1 tsp dried sage
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Slice your 3 lb butternut squash in half lengthwise and scoop out the seeds.
  2. Drizzle 1 tbsp olive oil over the flesh. Sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Place the squash face down on a baking sheet. Bake for 45 minutes until the skin is shriveled and the flesh is tender.
  4. While the squash cools slightly, heat 1 tbsp olive oil in your pot over medium heat. Add the diced yellow onion.
  5. Cook the onion for about 8 minutes until translucent and golden at the edges. Add the smashed garlic, 1 tbsp grated ginger, and 1 tsp dried sage.
  6. Once the squash is cool enough to touch, use a large spoon to scoop the flesh away from the skin. Discard the skins.
  7. Add the squash flesh, 4 cups vegetable broth, 1 tbsp maple syrup, and the remaining salt/pepper to the pot.
  8. Bring the mixture to a gentle boil, then reduce to low. Simmer for 10 minutes until the flavors are married and the squash begins to break apart.
  9. Carefully transfer the soup to a blender. Blend on high for 2 minutes until the texture is completely shatter smooth and velvety.
  10. Return the soup to the pot. Stir in 1/2 cup coconut milk and 1 tbsp lime juice. Taste and add a pinch more salt if the flavors don't pop yet.