Butternut Squash and Apple Soup with Toasted Pumpkin Seeds

Preheat oven to 350°F (175°C). Spread pumpkin seeds on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Set aside.

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Add cubed butternut squash and chopped apples to the pot. Cook for 5 minutes, stirring occasionally.

Pour in vegetable broth. Add grated ginger (or ground ginger), nutmeg, cinnamon, salt, and pepper. Bring to a simmer.

Reduce heat to low, cover, and cook for 20 minutes, or until the butternut squash is very tender.

Remove from heat and let cool slightly.

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return to the pot.

Stir in coconut milk (optional) and maple syrup (optional). Heat through gently. Do not boil.

Taste and adjust seasonings as needed.

Ladle the soup into bowls and garnish with toasted pumpkin seeds. Serve immediately.