Step 1

Preheat the oven to 375 F Degrees.

Step 2

Peel the Butternut Squash with a peeler. Scoop out the seeds and chop into cubes.

Step 3

Peel the apple, take out the core, and then chop into cubes.

Step 4

Roast the butternut squash and apple in 2 -3 tbsp avocado oil for 30 - 35 minutes or until soft enough to poke through easily with a fork.

Step 5

While the butternut squash and apple are roasting, roughly chop the onion and garlic. In a pan, heat 2 -3 tbsp avocado oil and sauté for 4 - 5 minutes on medium heat until slightly brown and fragrant.

Step 6

Once all the ingredients are done, add to a high-speed blender. Pour in stock and coconut milk. Add salt, pepper, and nutmeg. Blend until smooth and silky.

Step 7

Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley and cayenne pepper. Enjoy!