• 2 Shallots
  • 2 Cloves of garlic
  • 1 Tbsp olive oil
  • 1 Medium butternut squash - cut into 1-inch cubes
  • 2 Macintosh apples - peeled and cut into 1-inch cubes
  • 3 Cups of vegetable stock
  • 3 Cups of boiling water
  • 1 Small can of coconut milk 
  • 1/4 Tsp cinnamon
  • 1/8 Tsp nutmeg 
  • 1/8 Tsp cayenne pepper 
  • Salt & pepper to taste


Heat olive oil in a large pot. Add shallots; season with salt and pepper. Cook for 5 minutes or until softened, then add garlic and cook for another minute. Add squash, apples, vegetable stock, cinnamon, nutmeg, and cayenne; bringing to a boil and simmer until tender, about 40 minutes. Purée soup in batches; return pot. Stir in coconut milk; taste for seasoning, adding more salt. 

Top with plain sheeps yogurt and crushed maple almonds (coat almonds in maple syrup and sprinkle with salt. Toss in a little olive oil last. Bake for about 20 minutes at 350F). 

Serves 6 to 8 people