Granny Smith apples add a balancing tartness to this rich and creamy squash puree. Top with coconut cream, chopped herbs or crumbled cheese before serving.
Preheat oven to 350 F.
Line a baking dish with parchment paper.
Split squash into four equal pieces. Scoop out any seeds and loose pulp.
Add squash pieces to the baking dish and bake in the centre of the oven for 90 minutes, flipping halfway through baking. Cook until the exterior becomes dark golden and the interior has softened.
Remove squash from oven and let partially cool before using a spoon to scoop the roasted squash out of its shell. Set aside and use for Roasted Squash, Apple and Coconut Cream Soup recipe.
Discard of shell and any hard, darkened pieces and add the roasted squash.
Heat large pot on medium heat.
Add oil and let warm before adding shallots.
Let caramelize, occasionally stirring, until edges start to darken.
Stir in chopped apples and increase heat to high.
Stir in seasoning and let cook for around a minute before adding vegetable stock and coconut milk.
Bring up to a boil and let cook until apples are fork tender (around 5 minutes).
Blend in batches until smooth.
Test salt levels and add more if needed before serving.