Recipe for Roasted Apple Squash Soup

Peel and deseed the butternut squash. Cut it into large cubes.

Peel and slice the onion.

Cut the apple into cubes, removing the core beforehand.

In a large pot, sauté the onion with a drizzle of olive oil. Add the cubes of squash, pieces of apple, curry, and ginger. Season with salt and pepper and let cook for a few minutes.

Cover and let cook for 20 minutes.

Blend the soup and adjust the seasoning if needed.

To finish, serve the soup with a drizzle of olive oil and a splash of coconut milk.