The essence of autumn in a bowl. Butternut squash is roasted to bring out its natural sugars, then blended with sautéed onions, warm spices (ginger, nutmeg), and vegetable broth into a silky smooth, vibrant orange puree. A swirl of coconut milk creates a rich finish.
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11 items
Preheat oven to 400°F (200°C). Toss butternut_squash cubes with 1 tbsp olive_oil, salt, and black_pepper on a baking sheet.
for 30-35 minutes until tender and on edges.
While squash , heat remaining oil in a large pot. Sauté onion until soft (5 mins). Add garlic_cloves and fresh_ginger; cook 1 min.
Add the squash to the pot along with the vegetable_broth and nutmeg. Bring to a .
Remove from heat and blend until completely smooth using a blender or immersion blender.
Stir in coconut_milk and warm through (do not boil hard). Taste and adjust salt.
Serve hot, garnished with a swirl of coconut milk and toasted pumpkin_seeds.
