Pumpkin and Apple Cream Soup with 5 Ingredients

Ingredients:

• 2 tbsp olive oil + extra for serving
• 1 butternut squash weighing 900-1300 g, peeled and seeded and cut into 2.5 cm pieces.
• 6 cups coconut milk
• 2 Granny Smith apples, peeled and diced, plus extra apple slices for serving

Preparation:

1. Pour 1 tablespoon of olive oil into a Dutch oven or large saucepan and heat over medium-high heat. Add half the pumpkin and 1 teaspoon of salt. Cook, stirring occasionally, until some pumpkin pieces are browned, 4-5 minutes. Transfer the pumpkin to a bowl.
2. Add the remaining 1 tablespoon of olive oil and the raw pumpkin to the pan, sprinkling with 1 teaspoon of salt. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan with a wooden spoon, adding a little water if necessary, for about 4 minutes. Return the pumpkin to the pan.
3. Add coconut milk and apples to the pan and bring to a boil. Reduce heat and simmer until the pumpkin is completely tender, 15-20 minutes.
4. Puree with an immersion blender or transfer the pumpkin and apple pieces to a blender with a slotted spoon, blend, then return to the pan and stir. Taste and season with salt and pepper if needed.
5. Serve the soup with apple slices and a drizzle of olive oil.