SERVES: 4 | PREP TIME: 15 minutes | COOK TIME: 1 hour
3 to 4 tablespoons coconut oil, melted, divided
1 butternut squash (about 1¾ pounds/800 grams), cut in half lengthwise
1 acorn squash (about ¾ pound/340 grams), cut in half crosswise
1 delicata squash (about 9 ounces/255 grams), cut in half lengthwise
½ cup (120 ml) full-fat coconut milk
2 tablespoons maple syrup
1 tablespoon dried lavender buds, plus extra for garnish (optional)
coarse sea salt and freshly ground black pepper, to taste
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
- Using 1 to 2 tablespoons of the coconut oil, brush the cut sides of the squash. Place cut side down on the prepared baking sheet and roast in the oven until all the squash is fork-tender, 25 to 50 minutes. (Different sizes of squash will finish cooking at different times, so you may need to remove the smaller squash and let the larger squash continue cooking.)
- Remove all the squash from the oven and let cool slightly. Use a spoon to scrape out and discard all the seeds and the excess strings. Then scrape out the flesh of the squash and place it in a food processor or blender.
- Add the remaining 2 tablespoons of coconut oil, coconut milk, maple syrup, and lavender and process until silky and smooth. Add salt and pepper to taste and pulse once more. Pour into bowls, garnish with lavender buds if desired, and serve.
Notes: You can use any combination of squash you want, as long as the total weight equals about 3 pounds (1.4 kg), or 3 cups (1.3 kg) once roasted and mashed. You can make the soup thinner if desired by adding water, broth (any kind), or more coconut milk.