Simple to prepare and ideal for a cool autumn evening, this recipe makes a lovely first course for a holiday table or an easy, supper at home. For a finishing touch, serve it drizzled with Darioush olive oil and garnish with toasted pumpkin seeds, crispy sage leaves, or a little crème fraîche.

Ingredients:

2 small or 1 large butternut squash
2 tsp olive oil
½ yellow onion, chopped
2 celery stalks, chopped
2 apples, cored and chopped
4–5 cups chicken or vegetable stock
¼ cup pure maple syrup
2 tsp sea salt
Freshly ground black pepper
1 tbsp fresh sage leaves
½ cup plain, unsweetened milk of choice

Preheat oven to 350°F. Place the whole butternut squash on a baking sheet and roast for about 45 minutes, or until tender. Allow to cool, then cut in half lengthwise, remove the seeds, and scoop out the flesh.

Heat olive oil in a large soup pot over medium heat. Add the onion, celery, and apples. Sauté until tender and the onion becomes translucent.

Add the roasted squash, chicken stock, and maple syrup. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add salt, freshly ground black pepper, and sage. Continue cooking for another 5 minutes.

Blend using an immersion blender until completely smooth and creamy.

Stir in the milk and adjust seasoning to taste. Add a little more stock if you prefer a thinner consistency.