Apple & Butternut Squash Soup

Makes 4-6 servings

Ingredients

2 tbsp of local maple syrup 

2 large local butternut squash

4 local Honeycrisp apples, medium size, peeled & diced

1 medium onion, diced

1/4 teaspoon nutmeg

1 cup vegetable or chicken broth

1 1/2 tsp of curry 

1 (13.5 oz) can of coconut milk

1 1/2 teaspoons of salt

2 teaspoons black pepper

pinch of cayenne pepper

Greek yogurt and a bit of Sriracha for serving!

Directions

Preheat oven to 400 degrees.

Slice the squash in half the long way. Scoop out the seeds with a spoon. Drizzle a tbsp of maple syrup on each half and sprinkle with salt and pepper.

Cover a sheet pan with tin foil. Place the squash halves on the pan and cover tightly with another sheet of tin foil. Bake for 45 minutes.

Add the squash, apples, onion, nutmeg, and curry to a Dutch Oven. Cook on medium heat until the apples and onions soften. Stir occasionally.

Add broth. Cook on medium heat for another 15 minutes until all the ingredients are soft.

Add the soup to a blender and puree until smooth. Alternately, if you have an immersion blender, blend directly in the Dutch Oven until smooth.

Add the soup back into the Dutch Oven and turn the heat to medium. Pour in can of coconut milk and gently stir to combine.

Serve with Greek yogurt and a drizzle of Sriracha