Step 1

Heat the coconut oil in a dutch oven or large stockpot over medium-low heat. Add the onion and cook for 4 minutes, or until just beginning to soften, stirring occasionally. Add the ginger, turmeric, sea salt, cinnamon, curry powder, and nutmeg, and cook for another 1 to 2 minutes, or until the onion is translucent, stirring frequently.

Step 2

Stir in the butternut squash, apple, and vegetable broth. Increase the heat to high and bring to a boil. Then, reduce the heat to medium, cover, and rapidly simmer for 20 minutes, or until the squash is fork-tender.

Step 3

Turn off the heat, and use an immersion blender* to purée the soup. Once the soup is mostly smooth, add the coconut milk and apple cider vinegar, and continue to blend until completely smooth. Taste and season with more sea salt, if desired.

Step 4

While the soup is simmering, preheat the oven to 275F. Line a small baking sheet with parchment paper.

Step 5

Add the pepitas, coconut sugar, coconut oil, cinnamon, and sea salt to a small bowl, and toss to coat. Spread the coated pepitas out over the lined baking pan, and bake for 18 to 22 minutes, or until golden and wafting a rich toasted scent.

Step 6

Remove from the oven and cool completely.

Step 7

Ladle the soup into bowls. Drizzle a bit of coconut milk over the soup and top witht he candied pepitas (if using). Serve immediately.

Step 8

Refrigerate the leftover soup, covered, for up to 4 days or freeze for up to 1 month. Store the leftover pepitas in an airtight glass jar or container.