Instructions

1. Preheat oven to 400 degrees F.
2. Toss butternut squash with 1 tsp. olive oil, rubbing your hands to ensure that each piece is coated. Sprinkle with a pinch of salt and pepper and place on a baking sheet. Roast for 30 minutes until tender and slightly caramelized.
3. Toss the apple, onion and garlic cloves with the remaining teaspoon of oil and place on the butternut baking sheet, mixing together and spread out to an even layer. Roast for another 10 minutes, until soft.
4. Remove the vegetable mixture from the oven and place in a high speed blender. Add the coconut milk and spices and puree until silky and smooth. You may need to stop every few moments to let the steam escape. Season to taste with salt and pepper.
5. Serve with candied sunflower seed brittle or toasted sunflower seeds. The sunflower seed brittle can be made ahead of time, place in an airtight container to store.
6. Preheat oven to 325 degrees F.
7. In a large mixing bowl, combine sunflower seeds, maple syrup, oil and salt. Arrange the sunflower seeds in a single layer on a parchment lined baking sheet. Bake for 12-15 minutes until seeds are toasted and golden brown, stirring often. You’ll want to check often during the last 5 minutes of baking to make sure the seeds don’t burn.
8. Remove from oven and cool completely. As the seeds cool, they will stick together like brittle. Break apart and garnish on soup.