Yield: 4 Servings
Prep Time: 20 Minutes
Total Time: 1 Hour 5 Minutes
- 1 large butternut squash (about 3 pounds)
- 3 Tbsp olive oil
- 2 small red onions
- 1 bulb of garlic
- 1 tsp salt
- 1 Tbsp Nate’s Organic 100% Pure Honey, plus more for drizzling
- Black pepper to taste
- 3 cups chicken, vegetable or bone broth, as needed
- 1 can (400ml) full fat coconut milk or 1 ½ cups heavy cream (reserving some to drizzle on top if desired)
- Fresh thyme, for garnish
Directions
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Peel and quarter the onions, keeping the root end intact. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil and wrap in foil.
Arrange the squash and onions on a baking sheet, drizzle with olive oil and season generously with salt and pepper. Place the squash cut side down and the onions cut side down as much as possible. Place the wrapped garlic alongside the vegetables.
Place sheet in oven and roast until squash is tender and you can poke a fork through easily, about 40-45 minutes. Skin may get browned, but that’s okay!
To a large pot over low-medium heat, scoop out the butternut squash flesh, discarding the skin (using a cookie scoop makes this easy!). Squeeze roasted garlic cloves into pot and add onions, a tablespoon of honey, a teaspoon of salt, a pinch of pepper and 3 cups of broth. Using a stick blender, blend until smooth. Can also add this to a blender and blend til smooth if you don’t have a stick blender.
Pour in coconut milk or heavy cream and heat until warmed through. Taste and season with more honey, salt and pepper to taste.
Serve into bowls and drizzle with extra honey, cream and a sprinkle of fresh thyme. Enjoy!
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