Recipe

Step 1:

Heat oven to 400°F.

Step 2:

To a large baking sheet add the butternut squash, apple, garlic cloves, thyme leaves and drizzle with just enough olive oil to coat everything. Season with salt and pepper, and give everything a good mix.

Step 3:

Place the pan in the oven and roast for 40-50 minutes, or until everything is fork tender.

Step 4:

Once the squash is cooked, add the tablespoon of oil and butter to a large pot and melt over medium heat. Add the leeks and cook for about 10 minutes, or until tender.

Step 5:

Add the roasted vegetables, 5 cups of stock, cinnamon, and cayenne pepper to the pot. Bring up to a boil, then reduce to a simmer. Let everything simmer for 5 minutes, then use an immersion blender, or transfer to a blender to blend until smooth.

Step 6:

Add the skyr and blend the soup once more until well combined and smooth. If a thinner soup is desired, add remaining vegetable stock to your liking. Taste the soup and add additional salt and pepper as needed.

Step 7:

Prior to serving, garnish each serving of soup with a crack of pepper, a light drizzle of olive oil, and a few toasted pepitas.