This soup is rich in fiber, so people who are highly health conscious can very well go for it.
Butternut squash cubes-2 cups
Diced mcintosh apple-1 cup
Chopped onions-3/4 cup
Olive oil-2 tbs
All spice powder-1 tsp
Dried thyme-1/2 tsp
Parmesan cheese(optional)-1 tbs
Grated coconut(lightly roasted)-1/4 cup
Black pepper powder-As required
Vegetable stock/chicken stock-3 cups
Salted cashews-few nos
Variations can be done by substituting apples with celery or carrot since the soup will be little sweet because of incorporating apples into the butternut squash.
Preheat the oven to 450 degrees F. Place together the butternut squash, apples and the onions on a baking tray lined with parchment paper. Brush the olive oil on it and sprinkle them with salt and pepper. Let it get roasted for almost 40 minutes. The butternut squash will turn tender. Heat the vegetable stock or the chicken stock in a pan. Grind the roasted squash and apple mixture in a food processor. Add some stock to it, later on throw in the processed butternut squash into the remaining vegetable stock. Add in the all spice powder, thyme along with required seasoning such as salt and pepper. Let the consistency be thick enough to serve with lightly roasted coconut and cashews. This soup will be little sweet, so you can incorporate the tortilla chips by crumbling it, it will balance the taste. Sprinkle the parmesan cheese on the hot soup if desired, garnish it with some spring onions. Serve it hot.