Ingredients
Method
Roast the Squash & Garlic to Caramelized Perfection
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Spread cubed butternut squash, chopped yellow onion, and cubed apple onto the baking sheet. Drizzle with 2 tablespoons olive oil, salt, and black pepper; toss until evenly coated.
- Drizzle exposed garlic head with olive oil, wrap tightly in foil, and place on the sheet pan alongside the vegetables.
- Roast for 35 to 40 minutes until the squash is caramelized and fork-tender, and garlic cloves are golden and buttery.
Blend into Velvety Silk
- Transfer warm roasted squash, apple, and onion into a high-speed blender or large stockpot.
- Squeeze the roasted garlic cloves out of their papery skins directly into the blender.
- Pour in 4 cups vegetable broth, coconut milk (or cream), maple syrup, chopped fresh sage, cinnamon, and nutmeg.
- Blend on high for 60 to 90 seconds until completely silky smooth with no graininess.
Warm, Garnish & Serve
- Pour the blended soup into a soup pot over medium-low heat. Warm gently for 5 minutes, stirring occasionally. Taste and adjust salt and pepper.
- Ladle into wide bowls. Garnish with a swirl of coconut milk, toasted crunchy pumpkin seeds (pepitas), fresh sage leaves, and a drizzle of olive oil. Serve with crusty bread.