Roasted Butternut Squash Soup

Directions

1. Toss squash and apples with enough olive oil to coat, stir in salt and thyme. Roast at 375 degrees until tender, about 25 minutes, stir halfway through cooking time.

2. Sauté onions in olive oil until very soft in a medium to large pot.

3. Add vegetable stock to onions, bring to a boil, turn down to a simmer. Stir in roasted squash and apple. Mash with potato masher until desired texture is reached. Simmer a few minutes until thick and bubbly. Taste, and add salt if needed. Garnish with roasted seeds for added crunch.

4. For seed topping: Add all ingredients to dry skillet over medium-high heat. Toss until seeds are warm and fragrant (3-5 minutes.) Sprinkle on top of soup just before serving.