Velvety Roasted Butternut Squash Soup with Coconut Milk

Method

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Cut off the stem of the butternut squash, then cut it in half lengthwise. Season the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press one sprig of thyme into the seed cavity of each half. Place the squash cut-side down on the prepared pan. Roast until the skin wrinkles and browns, and a paring knife easily pierces the flesh in several places, about 1 hour. Let cool until easy to handle.
2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, carrot, the remaining 4 thyme sprigs, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté until the onion is very tender and translucent, and the carrot is almost tender, 7 to 10 minutes. If the onion starts to brown, lower the heat; you don't want any browning. Pour in the coconut milk and water. Bring to a simmer and cook for about 10 minutes to infuse the flavors. Remove from heat and discard the thyme sprigs and bay leaves (don't worry about tiny thyme leaves that may have fallen off).
3. Using a spoon, scoop out the seeds and stringy bits from the roasted squash and discard. Peel off the skin and discard (a sharp knife helps).
4. Add the lemon juice, maple syrup, and the remaining 1/2 teaspoon salt (or to taste) to the pot. If using a standard blender, transfer the roasted squash and the coconut broth to the blender. If using an immersion blender, place the squash directly into the pot with the broth. Blend until completely smooth and creamy, with no visible pieces. If the soup is too thick, add more water as needed and blend again. Taste and adjust seasoning with more salt and/or pepper.
5. Ladle the soup into bowls, add any desired garnishes, and serve warm. Store leftovers in a covered container in the fridge for up to 5 days, or freeze for up to 3 months.