Ingredients
Method
Cooking Method
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Place the butternut squash halves cut-side up on the baking sheet alongside chopped carrots and quartered onions. Drizzle with olive oil and season generously with salt and pepper.
- Drizzle the exposed garlic head with olive oil, wrap loosely in aluminum foil, and place on the baking sheet alongside the vegetables. Turn the squash halves cut-side down onto the parchment paper to trap steam and caramelize the flesh.
- Roast for 35 to 40 minutes until the squash flesh is fork-tender and deeply golden-brown along the caramelized edges.
- Let cool for 5 minutes. Scoop the tender roasted squash flesh out of the skins directly into a large dutch oven or stockpot. Add the roasted carrots, onions, and squeeze the soft caramelized garlic cloves out of their paper skins into the pot.
- Pour in the vegetable broth, maple syrup, fresh sage, fresh thyme, ground nutmeg, and smoked paprika. Bring to a gentle simmer over medium heat for 5 minutes to marry the flavors.
- Using a stainless steel immersion hand blender directly in the pot (or working in batches in a high-speed blender), puree the soup until completely silky, velvety, and lump-free.
- Stir in the coconut milk and simmer for an additional 2 minutes over low heat. Taste and adjust seasoning with additional sea salt and black pepper as desired.
- Ladle into warm bowls. Garnish with an artistic swirl of cream, a handful of toasted salted pepitas, and crispy golden garlic croutons. Serve immediately with warm crusty bread.