Squash Goals: Butternut-Apple Soup

Grab this

• 1 tablespoon olive oil
• 1 medium yellow onion (about 150 g), diced
• 2 garlic cloves, minced
• 1 medium butternut squash (about 900 g peeled and seeded), cut into 2 cm cubes
• 1 medium tart apple (about 180 g), peeled, cored and chopped
• 3 cups (750 mL) low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to finish
• 1/2 cup (125 mL) light canned coconut milk, divided
• 2 tablespoons raw pumpkin seeds

Do this

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds, just until fragrant.
3. Stir in the squash, apple, vegetable broth, thyme, nutmeg, salt and pepper. Increase the heat and bring to a boil.
4. Reduce the heat to medium-low, cover partly and simmer for 20 to 25 minutes, until the squash is very tender when pierced with a fork.
5. Remove the pot from the heat. Blend with an immersion blender until completely smooth, or carefully blend in batches in a countertop blender with the lid vented.
6. Stir in 6 tablespoons of the coconut milk. Warm gently for 2 minutes without boiling, then taste and adjust the salt and pepper.
7. Divide among four bowls. Drizzle each serving with the remaining coconut milk and scatter with pumpkin seeds and a little black pepper.