1 medium butternut squash, halved lengthwise, seeds removed
1 yellow onion, roughly chopped into chunks
1 large shallot, roughly chopped
4 cloves garlic, wrapped in foil
2 carrots, cut into 2–3 inch pieces
2 T maple syrup
1/2 tsp fresh thyme, sprigs removed
1/4 tsp ground cinnamon
1/8 tsp nutmeg
dash of cayenne
3/4 c coconut cream
3/4 c vegetable broth, more as needed
Salt and Pepper, to taste
Pepitas (or pumpkin seeds), for serving
preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Arrange onion, shallots, and carrots on one end of baking sheet. toss with a little olive oil, salt, pepper, and thyme. Set garlic foil pack anywhere on baking sheet.
Next, place butternut squash halves cut side UP on other end of baking sheet. Drizzle with olive oil, season with salt and pepper, cinnamon, nutmeg, and cayenne, then drizzle the maple syrup into the hole. Roast for 45-50 minutes, tossing halfway, until butternut squash is easily pierced with a fork.
Transfer roasted veggies and garlic to your blender or food processor. Using a large spoon, carefully scoop out the butternut squash, making sure not to get the skin. Try to to get all the maple syrup goodness from the center! Add to blender.
Add coconut cream and broth to blender or food processor and blend until smooth and creamy. Add more liquid if needed to get to your desired consistency. Adjust salt and pepper at this time.
Serve warm in bowls with a drizzle of coconut cream and pepitas. Enjoy!!