A whole butternut squash or pre-cut packaged cubes
A little olive oil if you are using a whole squash
2 garlic cloves
3 large carrots
3 celery sticks
handful of rosemary
handful of sage
ginger (fresh or ground)
Vegetable broth (roughly 2 cups)
1-2 cans of coconut milk
1 tbsp of maple syrup
Pinch of all-spice (or just cinnamon & nutmeg)
salt & pepper to taste
*will need immersion blender if you desire a creamy soup
Preheat your oven to 400F (about 200C). Cut your squash and rub the inside with a little olive oil to prevent sticking and place face down on a pan. Cook for about 40 min until soft and set aside. If you have precut cubes just boil them until soft and drain and set aside.
In a large pot sauté chopped onion, carrots, celery, and apple in a little vegetable broth over medium heat. Mix in your minced garlic and cook until everything is soft, adding broth when needed. Add a handful of each chopped sage and rosemary and a finger length amount of fresh grated ginger (or about a tsp of ground ginger). Stir a cook down a few minutes until flavors get vibrant. Add your squash to the pot (scooping out the insides if you used a whole one).
Add a can of coconut milk and more veggie broth until you get your desired thick or thin consistency. If you used an entire whole squash you might want to add another 1/2 can of coconut milk. Stir in maple syrup, all spice, and salt & pepper to taste. Blend with an immersion blender to get creamy.
Serve warm with a garnish of fresh rosemary and if you want a drizzle of coconut milk.