Moroccan Tagine-Spiced Butternut Squash and Apple Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the cubed butternut squash and chopped apple to the pot. Stir in the cumin, cinnamon, ginger, turmeric, and saffron (if using). Cook for 2-3 minutes, stirring occasionally, to coat the vegetables with the spices.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender.

While the soup simmers, toast the pumpkin seeds. Spread them in a single layer on a baking sheet (optional: you can also do this in a dry pan on the stove top over medium heat). Toast in a preheated 350°F (175°C) oven for 5-7 minutes, or until lightly golden brown and fragrant, or heat them in a dry pan until lightly toasted (about 2 to 3 minutes) being careful not to burn them. Remove from oven/pan and set aside.

Remove the pot from the heat and let the soup cool slightly.

Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. (If using a regular blender, blend in batches to prevent splattering.)

Return the soup to the pot. Stir in the coconut milk and heat gently over low heat. Do not boil.

Season with salt and pepper to taste. If you prefer a sweeter soup, stir in a tablespoon of maple syrup or more to taste.

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