Butternut squash: 500g (1 small, peeled and cubed), Apple: 150g (1 large, peeled and cubed), Onion: 100g (1 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth (low-sodium): 750ml (3 cups), Coconut milk (light): 100ml (1/3 cup), Ginger: 10g (2 tsp, grated), Cinnamon: 2g (1 tsp), Nutmeg: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Maple syrup: 10g (2 tsp), Pumpkin seeds: 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Sage: 5g (1 tsp, fresh, chopped), Black pepper: to taste
1. Heat 10ml olive oil in a large pot over medium heat. Add 100g diced onion and cook for 5 minutes until softened. 2. Add 6g minced garlic and 10g grated ginger. Cook for 30 seconds until fragrant. 3. Add 500g cubed butternut squash, 150g cubed apple, 2g cinnamon, 1g nutmeg, and black pepper. Cook for 2 minutes. 4. Add 750ml vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until squash is very tender. 5. Using an immersion blender (or working in batches with a regular blender), puree soup until smooth. 6. Stir in 100ml coconut milk and 10g maple syrup. Heat through. 7. Serve garnished with 15g pumpkin seeds, 30g Greek yogurt, and 5g chopped sage.
