Velvety blend of roasted squash, apple, and spices. A comforting fall favorite ideal for cozy evenings.
# Components:
→ For Roasting
01 - 3 lbs butternut squash, peeled and cubed
02 - 2 large Honeycrisp apples, cored and quartered
03 - 1 large sweet onion, quartered
04 - 3 tablespoons olive oil
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
→ For the Soup Base
10 - 4 cups vegetable broth
11 - 1 cup coconut milk or heavy cream
12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon fresh lemon juice
14 - 1/2 teaspoon smoked paprika
15 - Salt, to taste
16 - White pepper, to taste
→ For Garnish
17 - Toasted pumpkin seeds
18 - Fresh sage leaves, fried
19 - Coconut cream, for drizzling
20 - Cinnamon stick, for stirring
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper.
02 - In a large mixing bowl, toss butternut squash, apples, and onion with olive oil, salt, black pepper, cinnamon, nutmeg, and ground ginger until evenly coated.
03 - Spread the seasoned vegetables in an even layer on prepared baking sheets. Roast for 35 to 40 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat for 10 minutes.
05 - Using an immersion blender, puree the mixture until completely smooth. Alternatively, blend in batches using a standard blender.
06 - Stir in coconut milk or heavy cream, pure maple syrup, lemon juice, and smoked paprika. Season with additional salt and white pepper as needed. Simmer for 5 minutes.
07 - Ladle hot soup into bowls. Garnish with toasted pumpkin seeds, fried sage leaves, and a drizzle of coconut cream. Serve with a cinnamon stick for stirring if desired.
