- half of one large kabocha squash, seeds removed
- 4 tbsp olive oil, separated into 4 1 tbsp servings
- 1 honeycrisp apple, cut into slices
- 2 large sprigs fresh thyme
- 1 small bunch fresh sage, stems removed
- 1 can butter beans
- 2 cups veggie broth
- ½ cup water
- salt & pepper, to taste
- ½ cup oat milk or other plant based milk
- ¼ cup Go Raw Sprouted Pumpkin Seeds
- ½ tsp chili flakes
- 1 sprig fresh thyme
- 4-5 fresh thyme leaves
- 1 tbsp garlic oil or finishing oil of your choice
- Salt & pepper, to taste
- Preheat oven to 425°F. Coat the flesh of the kabocha squash with 1 tablespoon olive oil, using your fingers to rub the oil in and make sure the squash is evenly coated. Season with a pinch of salt and place cut side up on a baking sheet. Roast the squash for 30-40 minutes, checking regularly after 20 minutes to prevent burning. The squash will be done when easily pierced with a fork Remove from the oven and allow to cool.
- Reduce oven temperature to 350°F. Toss apple slices in 1 tbsp of olive oil and a pinch of salt. Arrange on baking sheet so no slices are touching and roast for about 15 minutes, flipping slices halfway through.
- On the stovetop preheat a sauce pan with 1 tablespoon olive oil on medium heat. Add the thyme and sage and let cook for about two minutes. Add the can of beans, veggie broth, and salt and pepper to taste. Reduce heat to low, cover the pan, and let simmer for 20 minutes.
- Scoop out the flesh of the roasted squash into a food processor. Add the roasted apples. Carefully remove thyme stems and add the bean broth. Blend on high. With the motor running, drizzle in oat milk. Blend for about two minutes.
- Taste the soup and adjust salt and pepper if needed. Plate the soup into bowls. Add chili flakes, Sprouted Pumpkin Seeds, fresh herbs, alder smoked salt, and a drizzle of garlic oil.
Recipe and photo by Dana Plucinski