Is it autumny enough for your taste? A beautiful soup to spend lots of beautiful seasonal vegetables!
About 6 servings
1 butternut squash, peeled, cubed (about 2 liters cubed)
6 parsnips, peeled, in large chunks
1 onion, quartered
The cloves of a garlic bulb
1/4 cup + 2 tablespoons olive oil
3 apples, cut into coarse cubes (with the skin on)
5 sage leaves, chopped
5 cups unsalted vegetable broth
1 can of 400ml coconut milk
2 teaspoons of salt
Preheat the oven to 400F.
Place squash, parsnip, onion and garlic on a large baking sheet. Pour 1/4 cup of olive oil over the vegetables and coat well. Bake for 1 hour.
In a large saucepan, cook the apples in the remaining 2 tablespoons of olive oil over medium heat. Once they begin to fall apart, add the sage and continue cooking for 1 to 2 minutes.
Add the roasted vegetables to the apples then cover with the broth and coconut milk. Reduce to a very smooth cream with a blender or hand blender. Heat before serving.
Top with a drizzle of olive oil and a mixture of nuts and seeds (I used pecans, sunflower seeds, hemp seeds and whole buckwheat) lightly dry roasted in a pan.