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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 yellow onion (large, diced)
- 2 shallots (minced)
- 2 apples (cored and chopped, I used gala apples)
- 3 lb. butternut squash (; peeled, seeded, and chopped into 1-inch pieces)
- 1 pinch sea salt (and black pepper)
- 6 cups vegetable stock
- 2 sprigs fresh rosemary (+ extra leaves/needles for garnish)
- 4 sprigs fresh thyme (+ extra leaves for garnish)
- 15 oz. coconut cream (*, or 1 2/3 cups milk, divided)
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