A silky roasted squash and apple soup enriched with coconut milk and finished with crispy sage and pepitas.

5 pounds butternut squash

2 tablespoons safflower oil, divided

2 tablespoons coconut oil

1/2 cup shallots, roughly chopped

1 teaspoon salt

2 garlic cloves, roughly chopped

4 cups low-sodium vegetable broth (start with 2 cups and add more as needed)

1 cup full-fat, unsweetened coconut milk

1/2 cup unsweetened applesauce

2 tablespoons maple syrup

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup fresh sage leaves, thoroughly dried

1/4 cup toasted pepitas

Salt and black pepper to taste

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1. Preheat oven to 400°F.

2. Wash squash, trim ends, slice in half lengthwise.

3. Place cut-side down on baking sheet, add water, brush skin with 1 tbsp safflower oil, roast 40–45 minutes.

4. Let squash cool.

5. In a large stockpot, heat coconut oil over medium heat.

6. Add shallots and salt, cook 12–15 minutes until golden.

7. Add garlic and cook 1–2 minutes.

8. Pour in coconut milk, 2 cups broth, applesauce, maple syrup, cinnamon, and nutmeg.

9. Simmer 15 minutes.

10. Scoop roasted squash into pot.

11. Blend until smooth, adding broth to adjust consistency.

12. Heat remaining safflower oil and fry sage leaves 1–2 minutes.

13. Serve with crispy sage, pepitas, salt, and pepper.

Adjust broth slowly for preferred texture.

Store up to 4 days refrigerated.

Freeze without toppings for best results.