Roasted Butternut Squash Soup (Dairy-Free)

• 1 large Butternut Squash (3-4 lbs.), (peeled, deseeded, and chopped into large pieces)
• 3 Garlic Cloves, (minced or pressed)
• 1 Sweet, Yellow Onion, (chopped)
• 2 tbsp. Extra Virgin Olive Oil
• 1 Granny Smith Apple, (peeled and diced)
• 3.5 cups Vegetable Stock
• 1/8 tsp. Nutmeg
• 1/2 tsp. of each: Sea Salt, Black Pepper
• 1 tsp. Maple Syrup

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1. Preheat oven to 475F.
2. Rub the largely chopped butternut squash pieces in 1 tablespoon olive oil. Roast on a pan lined with parchment paper for 20-30 minutes, or until tender. (Keep an eye out so they do not brown nor burn.)
3. In the meantime, add the chopped onion and the diced (and peeled) granny smith apple into a large saucepan with the remaining 1 tablespoon olive oil over medium high heat. Cook until the onions are translucent, about 3-4 minutes. Add in the garlic, and cook an additional minute.
4. Add the cooked onion mix into a high-speed blender or food processor with the maple syrup, nutmeg, sea salt, black pepper, and roasted butternut squash. Pulse until combined.
5. Add in the vegetable stock and blend on a high speed for 1-2 minutes, until creamy and smooth. Warm up in a pot on your stovetop for a few minutes, if necessary.
6. Garnish with a drizzle of coconut milk, fresh herbs, and croutons (or serve with toasted bread).

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