Easy and creamy one-pot butternut squash soup is sweet, savoury and delicious. Served with swirls of coconut milk and sprinkled with roasted pumpkin seeds for added crunch.
In a 5 or 6 quart Dutch oven add vegetable broth, apples, butternut squash, onion, garlic, sage, salt, pepper and nutmeg. Reserve coconut milk to add to the soup later. Cover and bring to a light boil over medium-high heat. Reduce heat to medium, keep covered, and let boil lightly for 20 - 25 minutes until the squash is tender.
Remove from heat, remove lid and let cool for about 5 minutes.
With an immersion blender right in the pot, or by transferring the soup in batches into a blender, puree the soup to a smooth, creamy consistency until no lumps remain.
Add the coconut milk and stir until combined. Cover and cook for another 5 - 10 minutes over medium-low heat until the soup is hot and thickened.
Ladle the soup into bowls and garnish with a drizzle of coconut milk, sage leaves and roasted pumpkin seeds.