This soup is substantial enough to keep you going for hours. It is also thick and comforting, with a hit of ginger that will warm you up from the inside out. And did I mention how pretty it looks?

Just a friendly reminder that this is a soup recipe, not a science lab, so no need to get out the finely-tuned kitchen scale. You can eyeball the measurements, substitute as needed and everything will probably be fine (if it isn’t, that is what pizza delivery is for).

Makes: About 8 servings

Ingredients:

• Roasted vegetables:
  • 1 butternut squash, halved and seeds removed
  • 3-4 carrots, peeled and cut in half if they are large
  • 3-4 parsnips, peeled and cut in half if they are large
  • 1 tbsp olive oil
• Sautéed onion, garlic, and ginger
  • 1 onion
  • 1 tbsp olive oil
  • 2 tsp fresh pureed or minced ginger (jarred is fine)
  • 1 clove garlic, crushed
• Everything else
  • 1 can (19oz) coconut milk
  • Salt and pepper to taste
  • Water or broth if needed

Directions:

1. Roast vegetables
   • Preheat oven to 375 degrees f
   • Line a cookie sheet with parchment or a silicone mat
   • Place butternut squash (cut-side up), carrots, and parsnips on prepared cookie sheet, brush with olive oil (1 tbsp) and roast for about 30-40 minutes, turning occasionally (you want the veggies to be soft and it is ok if the carrots start to singe just a bit on the edges)
2. Saute onion etc.
   • Pour 1 tbsp olive oil into a large pot (way bigger than you need, you will thank me later when you have one less dish to wash)
   • Sauté onion until it is transparent
   • Add ginger and garlic and sauté just for a minute or two; don’t let them brown.
   • Remove from heat
3. Soup time
   • Now it is time to dust off your food processor, blender, stick blender – really anything sitting around at the back of the cupboard that obliterates food
   • Scoop the butternut squash out of the peel and add it, the carrots, and the parsnips to the food-pulverizer of your choice and turn it into the smoothest mush you can get – it is ok to add a bit of water or broth here if needed
   • Add the onion mixture and keep demolishing
4. Pour the pureed vegetables back into the pot you used to sauté the onions (you are welcome) and add the canned coconut milk, salt and pepper to taste, and water or broth if needed to get this to the texture you want – you are looking for something more liquidy than baby food but still nice and thick.
5. Heat through and let gently simmer for 5-10 minutes
6. Serve with bread

Notes:

• This soup keeps and freezes really well, so you can absolutely make it a day or two ahead and then just heat it up when you are ready.