Mamta
Cut butternut squash in half. Roast, cut side down, on a parchment-lined sheet until tender.
Sauté apples, shallots, garlic, ginger, and sage until fragrant. Add broth, seasonings, and roasted squash, then blend.
Puree the soup and cook. Then Add coconut milk or heavy cream.
Season with fresh nutmeg! Adjust salt and pepper, and add a pinch of cayenne if you you want.
Sizzle the sage leaves in a little coconut oil or butter, until crisp, about 1 minute. Season with salt & roast the nut.
Garnish with a swirl of coconut milk or cream, crispy sage, and pumpkin seed brittle. Serve and enjoy!