Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and cook until fragrant.
3. Stir in the butternut squash, carrots, and apple. Sauté for a few minutes to lightly soften.
4. Add the seasonings and rosemary sprigs and cook for another few minutes to release their flavors.
5. Pour in the vegetable broth, bring to a light boil, then cover and simmer for 20–25 minutes, until the vegetables are tender.
6. Remove the pot from the heat and discard the rosemary sprigs. Blend the soup until smooth and creamy.
7. Stir in the coconut milk, return the pot to the stovetop, and gently heat until well combined.
8. Serve in individual bowls and garnish with pumpkin seeds and crushed red pepper flakes, if desired. Enjoy!