Vegan Butternut Squash Soup with Coconut Milk

There is something quietly satisfying about a soup that comes together slowly. You roast the squash, you sauté the aromatics, and somewhere between the thyme hitting the pan and the coconut milk going in, the kitchen starts to smell like somewhere you actually want to be.

This butternut squash soup is one of those recipes that earns its place in a regular rotation — not because it is complicated, but because it rewards a little patience. Roasting the squash before it goes into the pot concentrates the sweetness in a way that simply boiling it never quite achieves. The palm sugar. . .