Wrens Recipe: Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup
4 cups cubed butternut squash
2 apples (skin on) cubed
1 onion sliced
Olive oil Salt
Thyme (fresh or dried)
1-2 cups veg stock or water
1/2 cup coconut milk or nut milk
Sour cream or yogurt
Preheat oven to 400F
Spread squash, apples and onion on a lined baking sheet.
Toss with olive oil, salt and a bit of dry of fresh thyme sprigs.
Bake 45 mins.
Place in blender and slowly add stock or water until reaches desired thickness.
Add 1/2 cup of coconut or nut milk and blend.
Add more salt if needed.
Dry toast pumpkin seeds in a non stick pan over medium high for a few minutes.
Serve soup and top with sour cream/ yogurt and toasted pumpkin seeds.