Roasted Butternut Squash Soup

Heat oven to 400°F.

To a large baking sheet add the butternut squash, apple, garlic cloves, thyme leaves and drizzle with just enough olive oil to coat everything. Season with salt and pepper, and give everything a good mix.

Place the pan in the oven and roast for 40-50 minutes, or until everything is fork tender.

Once the squash is cooked, add the tablespoon of oil and butter to a large pot and melt over medium heat. Add the leeks and cook for about 10 minutes, or until tender.

Add the roasted vegetables, 5 cups of stock, cinnamon, and cayenne pepper to the pot. Bring up to a boil, then reduce to a simmer. Let everything simmer for 5 minutes, then use an immersion blender, or transfer to a blender to blend until smooth.

Add the skyr and blend the soup once more until well combined and smooth. If a thinner soup is desired, add remaining vegetable stock to your liking. Taste the soup and add additional salt and pepper as needed.

Prior to serving, garnish each serving of soup with a crack of pepper, a light drizzle of olive oil, and a few toasted pepitas.