Butternut Soup

Pre-heat the oven to 400 F.
Then cut the top stem off the butternut squash.
Cut the squash in half lengthwise, and scoop the seeds out with a spoon.
Then rub the flesh of the squash (not the skin) with 1 teaspoon oil, and place the 2 halves of the squash flesh-side-down on a baking sheet lined with parchment paper.
Roast for 40-50 minutes or until a knife inserted into each half of squash pierces easily.

While the squash roasts, set your timer for 20 minutes and take a little break
After 20 minutes, add your chickpeas to the pan with the squash (no need to add oil), and let them finish roasting with the squash.

When the squash is ready, remove it from the oven and set it aside to cool. If the chickpeas look done, you can remove them too. If not, let them continue to roast another 10 minutes while the squash cools.
While it cools, caramelize your onions.
First dice the onions.
Then heat a skillet over medium heat. When it is hot, add 2 teaspoons extra virgin olive oil and allow the oil to warm for a few seconds.
Then add the onions. You should hear a sizzle when the onions hit the pan.
Add 1 teaspoon coconut sugar and a pinch of salt over the onions, and give everything a stir.
Allow the onions to cook until transparent and slightly browned on the edges.
Then add the onions to the blender.

Now, use a spoon to separate the flesh of the squash from the skin.
Place the squash into the blender with the onions.

Core an apple and throw everything except the core into the blender (recommend an organic apple for this as you'll be eating the skin).

Now add all the remaining soup ingredients (oat milk, herbs, salt, pepper) to the blender. Puree for several minutes or until completely smooth.