# Components:
→ Roasted Vegetables
01 - 3 pounds butternut squash, peeled and cubed
02 - 2 large Honeycrisp apples, cored and quartered
03 - 1 large onion, quartered
04 - 3 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - Salt and freshly ground black pepper, to taste
→ Soup Base
08 - 4 cups vegetable broth
09 - 1 cup coconut milk or heavy cream
10 - 2 tablespoons pure maple syrup
11 - 1 tablespoon fresh ginger, grated
12 - 1 teaspoon dried sage
13 - 1/2 teaspoon smoked paprika
→ Garnish
14 - 1/4 cup toasted pumpkin seeds
15 - 2 tablespoons dried cranberries
16 - Coconut milk swirl
17 - Fresh sage leaves
18 - Crusty bread, for serving
# Preparation Steps:
01 - Preheat oven to 425°F. Toss cubed butternut squash, apple quarters, and onion with olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer on a large rimmed baking sheet and roast for 35 to 40 minutes until tender and lightly caramelized.
02 - Transfer the roasted vegetables to a large pot. Add vegetable broth, coconut milk or heavy cream, maple syrup, grated ginger, sage, and smoked paprika. Using an immersion blender, puree until completely smooth.
03 - Bring the soup to a gentle simmer over medium heat. Cook for 10 to 15 minutes to meld the flavors. Taste and adjust seasoning with salt, pepper, or additional maple syrup as needed.
04 - While the soup simmers, toast pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until lightly golden and fragrant.
05 - Ladle the soup into bowls and garnish with toasted pumpkin seeds, dried cranberries, a swirl of coconut milk, and fresh sage leaves. Serve with crusty bread.
