Purée squash, carrots and apples with ginger and smoky spices for a cozy fall-time soup. And for an added flavorsome garnish, top with creamy coconut cream, apple sticks and crunchy almonds.

Ginger Apple Butternut Squash Soup

Melt coconut oil over medium-high heat in a 5-qt. Dutch oven. Add squash, carrots, apples, onion and garlic. Cook for 5 to 7 minutes or until onion is softened, stirring occasionally.

Add broth to vegetable mixture. Bring to a boil; reduced heat to medium-low. Cover, and simmer for 30 to 35 minutes or until squash and carrots are tender.

Stir in ginger paste, curry paste, smoked paprika and cumin. Blend mixture using an immersion blender for 2 to 3 minutes or until completely smooth.

To serve, ladle soup into serving bowls. Drizzle with coconut milk; garnished with apple matchsticks, almonds, cilantro and black pepper, if desired.