Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into rounds
  • 2 large parsnips, peeled and sliced into rounds
  • 1 large red onion, cut into thick wedges
  • 4 cloves garlic, skin-on
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 4 cups high-quality vegetable stock
  • 1 cup full-fat coconut milk
  • 1 tbsp apple cider vinegar
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the 1 lb butternut squash, 3 carrots, 2 parsnips, and 1 red onion on a large baking sheet.
  3. Drizzle with 3 tbsp extra virgin olive oil and sprinkle with 1 tsp smoked paprika, 1 tsp dried thyme, and 1 tsp sea salt.
  4. Nestle the 4 skin on garlic cloves among the vegetables.
  5. Roast for 45 minutes until the squash is tender and the edges are caramelized gold.
  6. Squeeze the roasted garlic out of its skin into your stockpot and discard the papery skins.
  7. Transfer all the roasted vegetables into the pot.
  8. Add 4 cups high-quality vegetable stock and simmer over medium heat for 10 minutes until the flavors are fully married.
  9. Blend the mixture using an immersion blender until completely smooth.
  10. Stir in 1 cup full fat coconut milk, 1 tbsp apple cider vinegar, and 0.25 tsp black pepper.