2 ½ c. butternut squash, cut into ¾” cubes
1 small honeycrisp apple, cored, peeled, and diced
1 ½ c. vegetable broth
1 can coconut milk
1/8 t. ground turmeric
1/8 t. ground ginger
¾ t. salt, plus more to taste
1 t. pepper, plus more to taste
1 T. dried thyme
Place the squash and apple in a dutch oven or heavy saucepan. Pour in the broth and the milk. Add the turmeric, ginger, salt, and pepper. Simmer for 15-20 minutes, or until the squash is tender.
Using an immersion blender, or in batches in your blender, process until smooth.
Return the soup to the dutch oven or saucepan. Stir in the thyme, and simmer for ten minutes or until you’re ready to eat.