Fall means apples in everything! Paired with butternut squash, coconut milk, & crunchy roasted seeds, this is just what we need to ease into chilly weather.
Preheat oven to 300°.
Heat coconut oil in a large pot over medium-high heat.
Add butternut squash, apples, onion, garlic, and ginger. Cook, stirring occasionally, until onions are translucent.
Stir in coconut milk, broth, cumin, and salt. Bring to a simmer and cover. Cook until squash is soft, about 15-20 minutes.
While soup is cooking, roast the butternut seeds: Rinse seeds and pat dry. Toss with olive oil & seasoning and spread in a single layer across a baking sheet. Roast at 300° until seeds are golden brown, 15-20 minutes.
Blend soup until smooth & creamy in the pot using an immersion blender, or carefully transfer to a countertop blender and blend in batches.
Serve hot topped with roasted butternut seeds and a swirl of coconut milk.