Apples give the right amount of sweetness and tartness to balance the creamy nutty earthy flavor of the butternut squash.
1 small Butternut Squash
2 Tbsp Coconut Oil or Olive Oil
2 Apples (gala, fuji, or honey crisp), diced
2 large Shallots, diced
5 fat Garlic Cloves, chopped
1 Tbsp Ginger, chopped
2 cups Vegetable Stock
2 cups Water
1 tsp Kosher Salt
2 tsp Maple
1 tsp Apple Cider Vinegar
Pinch Cayenne Pepper, optional
Garnish: pumpkin seeds, sumac, warm coconut milk, sautéed apples
Preheat oven to 425F
Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 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 or dutch oven, over medium heat.
Add onion and apple and cook 5 minutes, stirring, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine. Turn heat off.
When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
Add the apple onion mixture to the same bowl.
Then, blend with the stock and water, in batches, until very smooth, using a blender. ( Hold lid down tight with a kitchen towel)
Add the blended soup back into the same pot and warm over medium low heat. Add salt, maple, apple cider vinegar. Taste.
To serve, divide among bowls, spoon heated coconut milk over top ( or stir some into the pot) sprinkle with pumpkin seeds & sumac (optional)