For The Soup For The Pepitas Topping

For The Soup

1. Heat a large saucepan to medium heat and add olive oil.
2. Add in the diced onions.
3. Cook for about 5 minutes or until the onions start to soften, stirring frequently.
4. Add garlic, apples, and butternut squash. Cook for another 3 minutes.
5. Add vegetable broth and spices, turn the heat down to medium, add a lid and let simmer for 20-30 minutes or until the squash is soft and tender. Stir often.
6. Add more broth as needed to keep all vegetables submerged in liquid as it cooks.
7. While the soup is cooking start to make the Pepitas Topping (see below)
8. Turn the heat off and add coconut milk.
9. Puree the soup until smooth.
10. Add in salt and pepper to taste.
11. Just before serving, top with pepitas

For The Pepitas

1. In a small frying pan add coconut oil and pepitas.
2. Stir to coat and turn heat to medium.
3. Stir frequently and cook until lightly toasted
4. Add salt to taste.