Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 medium Granny Smith apples, peeled, cored, and cubed
  • 1 large yellow onion, quartered
  • 4 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 cups vegetable broth
  • 1 cup full fat coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp fresh sage, chopped
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss cubed butternut squash, apples, quartered onion, and garlic cloves with olive oil, salt, and pepper. Spread in a single layer and roast for 30–35 minutes, tossing halfway through, until edges are mahogany-colored and squash is tender.
  2. Transfer the roasted vegetables into a Dutch oven or heavy-bottomed pot. Pour in the vegetable broth and add chopped sage and thyme. Bring to a gentle simmer over medium heat for approximately 10 minutes.
  3. Stir in the coconut milk and maple syrup. Use an immersion blender to puree the soup until completely smooth and velvety. Taste and adjust seasoning with salt or additional maple syrup if desired.