Butternut squash soup

Silky, naturally sweet and the color of autumn leaves, this soup is a lovely way to welcome squash season. Butternut squash is a good source of fiber, potassium and vitamin A.

Ingredients:

• 1 medium butternut squash (about 3 pounds), peeled and cubed (pre-cubed saves time)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 apple, peeled and chopped
• 1 teaspoon grated fresh ginger
• 4 cups vegetable or chicken broth
• 1/2 cup canned coconut milk (optional, for creaminess)
• Sea salt and pepper to taste

Preparation:

• Warm the oil in a large pot over medium heat and cook the onion 5 minutes, until soft. Add the garlic and ginger for 1 minute.
• Add the squash, apple and broth. Bring to a boil, then simmer 20 minutes, until the squash is very tender.
• Blend until smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
• Stir in the coconut milk and season to taste.
• Top with toasted pumpkin seeds if you like. The soup keeps 4 days in the fridge and freezes beautifully.