● 1 large onion, chopped

● 4 cloves garlic, diced

● 1 tablespoon fresh ginger, chopped

● 1 butternut squash (about 1 1/2 - 2 pounds), peeled, seeded, and roughly chopped.

● 2 large tart apples, seeded and cubed

● 2 tablespoons olive oil

● 4 cups vegetable stock / or water)

● salt and pepper to taste

● Pinch of cayenne pepper

● 1 tsp ground nutmeg

● 2 tsp honey

● GARNISH: Sautéed diced apple, pumpkin seeds, warm coconut milk (optional), sumac (optional)

Preparation

Method 1 – Sautee and boil:

In a large stock pot, heat the oil and sauté the onion, garlic, ginger and honey on a low flame until soft. Add the squash, apple, stock/water, salt, pepper, cayenne and bring it to a boil. Reduce the heat and simmer the soup for about 30 minutes until the squash is very soft. Remove from heat and, using a stick blender or regular blender, puree the soup.

Method 2 - Roast, blend and simmer:

Preheat oven to 400F. Lay butternut squash, apples, and onion in a single layer on a baking sheet. Drizzle with olive oil. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender. Place apples and squash in a saucepot and blend with immersion blender. Pour warmed stock/water over top and add

ginger and nutmeg. Blend on high speed until completely smooth. Bring to a simmer over medium-high heat. Reduce heat to medium-low and the rest of the ingredients.

Cover soup and let simmer 15-20 minutes to allow the flavours to meld. Garnish: Sautee 2 diced apples in olive oil. Garnish soup with a spoonful of diced apples, pepitas, sumac and a spoon of warm coconut milk (if desired!)