🥕 Ingrédients

• Apple: you can use any type of apple you like for this recipe. I use a McIntosh apple.

👨‍🍳 Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise and place it cut side down on the prepared baking sheet. Roast for 25–35 minutes, or until the flesh is tender. Let cool slightly.
3. Scoop out and discard the seeds, then use a spoon to scoop the flesh into a bowl. Discard the skins.
4. Heat the avocado oil in a large pot over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant.
5. Add the roasted squash, chopped apple, nutmeg, salt and pepper. Sauté for another minute to combine.
6. Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
7. Use an immersionblenderto purée the soup until smooth. (Alternatively, carefully transfer the soup to a regularblenderin batches, blend until smooth, then return it to the pot.)