Recipe for Butternut Squash Soup with Bread and Sautéed Apples

Preheat the oven to 200. Peel the squash and cut it into large cubes. Peel the carrot, wash it and cut it into slices. Peel the clove of garlic and chop it. Peel the onion and finely slice it.

In a baking dish, arrange the cubes of squash, garlic, onion, carrot slices, salt, and chili. Drizzle olive oil and maple syrup on top, then bake for about 30 minutes, until the squash is tender.

In a blender, blend squash, carrot, garlic, and onion with coconut milk. Add broth until reaching the desired consistency. Adjust the seasoning if needed and add pepper.

Peel the apples, core them, and cut them into small cubes. Cut the bread into small cubes.

In a pan, melt the butter and add apples, walnut halves, and bread. Cook until the apples become soft, then deglaze by adding a bit of balsamic vinegar.

To finish, serve the soup in bowls, add some apples, nuts, and bread on top, a bit of vinegar sauce and why not some herbs.