Homemade Autumn Squash Soup

Ingredients

• 2 pounds butternut squash (peeled and diced into 1-inch pieces)
• 1 large honeycrisp apple (cored, and diced into 1-inch pieces)
• 2 tablespoons olive oil
• kosher salt
• 2 to 4 sprigs fresh rosemary
• 4 to 6 sprigs fresh thyme
• 1 tablespoon unsalted butter
• 1 medium shallot (finely diced)
• 2 cloves garlic (finely chopped)
• 15 ounces 100% pumpkin purée
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 to 6 cups low-sodium chicken broth
• 1/2 cup full fat coconut milk (plus more for serving)
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup roasted and salted pepitas (shelled pumpkin seeds, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (or 200°C).Line a large rimmed baking sheet with parchment paper and add butternut squash, honeycrisp apple, olive oil and 1 teaspoon kosher salt. Toss to combine, spread evenly and top with rosemary and thyme sprigs. Roast on the middle rack for 30 to 35 minutes or until tender.

2. 2

   In the meantime, add butter, shallot and minced garlic with a pinch of salt to a dutch oven. Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.

3. 3

   To the sautéed shallots and garlic, add the roasted squash and apples, pumpkin puree, maple syrup, cinnamon, nutmeg and 4 cups low-sodium chicken broth. Stir well to combine. Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.

4. 4

   Once it has simmered, uncover. Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

5. 5

   Once pureed, add 1 to 2 cups more of broth until it is a desired consistency. Pour in coconut milk. Stir well to combine. Season with kosher salt and freshly ground pepper, for me it was 2 teaspoons salt and about 1/2 teaspoon pepper. Heat until piping hot.

6. 6

   Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.