Ingredients:

1 medium butternut squash, peeled, seeded, and diced

1 cup pumpkin puree

1 large onion, finely chopped

2 carrots, peeled and chopped

2 apples, peeled, cored, and chopped

4 cups vegetable or chicken broth

1 cup coconut milk or heavy cream

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Salt and black pepper, to taste

Maple syrup or honey (optional, for sweetness)

Toasted pumpkin seeds, for garnish

Fresh sage leaves, for garnish

Instructions:

1. Roast the Vegetables:

Preheat the oven to 400°F (200°C).

Toss diced butternut squash, chopped carrots, and apples with olive oil, salt, and pepper. Roast in the oven until tender and slightly caramelized, about 30-35 minutes.

2. Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add chopped onions and cook until softened.

Add minced garlic, ground cinnamon, ground nutmeg, and ground ginger. Sauté for another 1-2 minutes until fragrant.

3. Add Roasted Vegetables:

Add the roasted butternut squash, carrots, and apples to the pot. Stir to combine with the aromatics.

4. Simmer:

Pour in the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.

5. Blend:

Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

6. Add Pumpkin Puree and Coconut Milk:

Stir in pumpkin puree and coconut milk (or heavy cream). Simmer for an additional 5-7 minutes.

7. Season and Finish:

Season the soup with salt and black pepper to taste. If you prefer a touch of sweetness, you can add a drizzle of maple syrup or honey.

8. Serve:

Ladle the Butternut Squash-Pumpkin Soup into bowls.

Garnish with toasted pumpkin seeds and fresh sage leaves.

Optional Tips:

For a savory twist, add a pinch of cayenne pepper or a dash of hot sauce.

Finish the soup with a swirl of high-quality extra virgin olive oil just before serving.

Serve with a side of crusty bread or croutons for added texture.