Ingredients
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1 medium butternut squash, peeled, seeded, and cubed
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2 apples (Honeycrisp or Granny Smith), peeled, cored, and diced
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1 small onion, chopped
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3 cloves garlic, minced
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3 cups vegetable or chicken broth
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1 cup unsweetened coconut milk or heavy cream
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2 tablespoons olive oil
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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1 tablespoon maple syrup (optional)
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Toasted pumpkin seeds & fresh thyme for garnish
Instructions
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Roast the Butternut Squash & Apples:
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Preheat oven to 400°F (200°C).
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Toss butternut squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper.
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Spread on a baking sheet and roast for 25-30 minutes until tender.
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Sauté the Aromatics:
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In a large pot, heat 1 tablespoon olive oil over medium heat.
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Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
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Blend the Soup:
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Add roasted squash, apples, and broth to the pot. Bring to a gentle simmer for 5 minutes.
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Use an immersion blender (or transfer to a regular blender) and blend until smooth.
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Finish & Serve:
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Stir in coconut milk (or cream) and maple syrup (if using).
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Adjust seasoning to taste.
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Serve warm, garnished with toasted pumpkin seeds and fresh thyme.
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