chefsarah.ca

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 carrots, peeled and chopped
• 2 apples, peeled, cored, and diced
• 2 cm piece of turmeric- minced or 1 tsp ground turmeric
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 sage leaves
• 4 stalks of fresh thyme
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 tsp ginger
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• Salt and black pepper, to taste
• Olive oil, for roasting
• Toasted pumpkin seeds, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash, diced apples, carrots, onions, garlic, sage, turmeric and thyme in a baking dish. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat the vegetables and fruits evenly.
2. Roast the mix in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized.
3. Add the stock to the baking dish and continue roasting until the veggies are very soft.
4. Remove and discard the sage and the thyme stalks. Add the rest of the mix to a blender and puree the soup until smooth and creamy. Use the cream to thin the soup if needed.
5. Pour the mix back into a pot and heat over medium heat.
6. If you haven’t already, stir in the heavy cream (or coconut cream) to add richness and velvety texture to the soup.
7. Season the soup with salt and black pepper to taste. Thin with water if needed.
8. Once the soup is piping hot, ladle it into serving bowls. Garnish with fresh toasted pumpkin seeds for a bit of crunch.

Notes:

• Customize the level of spices to your preference. You can adjust the amounts of cinnamon, nutmeg, and ginger.
• For a slightly sweeter variation, you can add a drizzle of honey or maple syrup during roasting.
• Substitute vegetable broth with chicken broth if desired.
• If using coconut cream, make sure it’s well mixed before adding to the soup for a smooth consistency, or add it before blending.