Source: Feasting at Home | Serves: 4 | Time: 45 min
Changes: used ginger powder (store was out of ginger root); replace maple syrup with agave nectar
4 cups butternut #squash, cubed
2 tbsp coconut oil
2 gala #apples, diced
1/2 an onion, diced
5 fat garlic cloves, rough chopped
2 tsp ginger powder
2 cups veggie stock (homemade to keep sodium down)
1 1/2– 2 cups water (or a ¼ –½ cup less for a thicker soup)
1 tsp kosher salt
2 tsp agave nectar
1 tsp apple cider vinegar
Pinch cayenne, optional
1/2–1 cup coconut milk (from a can)
Pumpkin seeds & sumac, for garnish
Preheat oven to 425F.
Add butternut squash cubes to a parchment-lined, rimmed sheet pan. Roast 25-30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic, and ginger.
Heat coconut oil in a large heavy bottom pot, over medium heat.
Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, turning the heat down to med-low. It will smell divine. Turn heat off.
When the butternut is tender, add it to the pot. Turn off the heat.
Add stock and water (if you prefer a thicker soup, add less water, thinner soup, more water). Use an immersion blender and blend until smooth.
Warm over low heat. Add salt, agave, and apple cider vinegar. Taste and adjust seasonings. Stir in coconut milk to taste.
To serve, divide among bowls, sprinkle with pumpkin seeds & sumac