Butternut Squash Soup

Directions:

1. Preheat oven to 425F
2. Split the butternut in half lengthwise, scoop out the seeds, drizzle and rub cut side with olive oil, salt and pepper.
3. Place open side down, parchment-lined sheet pan, roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
4. While the butternut is roasting, chop the onion, apple, garlic, ginger and parsley.
5. Heat oil in a large heavy bottom pot over medium heat.
6. Add onion and apple and cook 6-7 minutes, onions are translucent and apple is tender, then add garlic and ginger, and cook 4-5 more minutes, add the nutmeg, turn the heat down to med-low for one more minute.
7. When the butternut is tender, flip them over, let them cool down, enough to handle. Scoop out flesh and place in food processor (pot if using immersion blender).
8. Add the apple onion mixture to the food processor with some veggie stock and some coconut milk.
9. Blend in batches and add back into the same pot and warm over low heat. Season to taste with salt, pepper, and nutmeg, and lemon juice.
10. Taste. Squeeze in a little lemon juice
11. Serve in bowls and garnish with fresh parsley and OKAZU Chili Miso.