Roasted butternut squash brings deep caramelized sweetness to this velvety, spiced broth, brightened with fresh ginger and a splash of apple cider vinegar for balance. Onion and thyme build a fragrant base while coconut milk lends a rich, silky finish that blends into an ultra-smooth puree without any heavy cream in sight. Olive oil ties it all together with that classic, wholesome Mediterranean-style richness, and fresh cilantro on top adds a final herbal lift. It's a cozy, vegetable-forward bowl that comes together with minimal fuss — one pot, an immersion blender, and you're set. This is a genuinely satisfying option to add into a Mediterranean-style rotation, especially when you want something warming that still feels light and plant-driven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Spread the squash cubes in a single layer on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and the squash is tender when pierced with a fork.
While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
