Ingredients:

  • 1 large butternut squash (approx. 1kg), peeled and cubed
  • 2 medium sweet potatoes (approx. 500g), peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 liter vegetable broth
  • 400ml full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

Instructions:

  1. Toss the 1kg cubed butternut squash and 500g sweet potatoes with 1 tbsp olive oil, salt, and pepper on a large tray. Bake at 200°C for 25-30 minutes until edges are charred and centers are soft.
  2. Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant.
  3. Stir in the 3 cloves minced garlic, 2 tbsp grated ginger, cumin, and smoked paprika. Cook for 60 seconds until the kitchen smells like a spice market.
  4. Pour in a splash of the vegetable broth and scrape the bottom of the pot with a wooden spoon.
  5. Add the roasted squash, sweet potatoes, and the rest of the 1 liter vegetable broth to the pot.
  6. Bring the liquid to a gentle boil, then reduce heat and let it simmer for 10 minutes.
  7. Pour in the 400ml coconut milk and 1 tbsp maple syrup. Stir to combine.
  8. Use an immersion blender to process the mixture until it is completely smooth and velvety.
  9. Stir in the 1 tbsp lime juice and taste. Add more salt if needed.
  10. Ladle into bowls and finish with a crack of black pepper or a drizzle of extra coconut milk.