Cut squash and pumpkin in half, butter and olive oil the fleshy.  Place flesh side down on a parchment-lined baking pan, and roast at 375 degrees, 20-25 minutes

  1. Using a sharp/larger knife- cut top and bottom from all squash
  2. Cut the squash in half lengthwise.
  3. Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
  4. Brush all squash and apples with olive oil and butter, season with salt and a smidge of white pepper- if desired a little coconut sugar or maple syrup is lovely
  5. Transfer apples and squash to a lined baking sheet and roast in the oven for approximately 25-35 minutes, or until fork-tender.  Apples will need to be removed 15 minutes into baking or until fork tender.

While the squash is roasting…

  1.  Heat 4 tablespoons oil in a heavy large pot over medium-low heat. 
  2. Add onions and apples and sauté on medium-low heat until tender but not brown, about 10-15 minutes.
  3. Add turmeric stirring for 1 minute, allowing to slightly brown, then add garlic and ginger, stir for 30 seconds then add 4 cups stock; bring to boil then reduce heat to simmer.
  4. Once Squash is done roasting, allow to cook for 10-15 minutes or cool enough to handle.
  5. Scoop out squash flesh and add to the pot.
  6. Stir ingredients together- then working in batches puree mixture in the blender.
  7. Once you’ve blended all ingredients into a dreamy puree, pour the soup back into your soup pot, to warm it back up to enjoy!
  8. Add toasted hemp seeds, fried sage leaves and oil drizzle for garnish, yummo!


Use additional stock if too thick.
You can use a handheld immersion blender directly in the pot, but the texture is a bit gritty and not silky smooth as the blender!
Do be careful transferring mixture to the blender, it can be a bit tricky! 
Velvety finish- add a tab of butter to each blender batch!