The chefs at Miraval Berkshires channel the warmth and essence of autumn with the added flavor of fresh ginger root, the bright undertone of apple cider vinegar, and the creaminess of coconut milk. Double the recipe for a bigger batch of soup to have on hand.

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 2 tablespoons minced fresh ginger
• 1/4 cup apple cider vinegar
• 4 cups peeled and seeded butternut squash, cut into 1-inch chunks
• 2 crisp apples, cored and cut into 1-inch chunks
• 3 cups Vegetable Stock or store-bought vegetable broth
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canned coconut milk
• Roasted pumpkin seeds, for garnish
• 1 crisp apple, peeled, cored, and diced, for garnish
• 2 tablespoons snipped fresh chives, for garnish

DIRECTIONS

In a soup pot or Dutch oven set over medium-low heat, warm the oil. Add the onions and sauté, stirring frequently, until soft but not brown for 5 minutes. Reduce the heat to medium-low and add the ginger. Sauté, stirring frequently, until fragrant and tender, about 2 minutes longer. Add the vinegar and stir to deglaze the pan, loosening any brown bits sticking to the bottom of the pan.

Add the butternut squash, apple chunks, and vegetable stock. Bring to a boil over mediumhigh heat, and then reduce the heat and simmer, covered, until the squash is very soft, about 20 minutes. Remove from the heat and add the salt, pepper, and coconut milk. Let cool for 10 minutes. Purée the soup using an immersion blender, or in batches in the container of a high-speed blender.

To serve, ladle the soup into warmed soup bowls, and garnish each with seeded roasted pumpkin, or diced apples and a teaspoon of snipped fresh chives. Serve immediately, or set aside to cool and then refrigerate in a covered container. The soup can be made up to 4 days in advance.

Makes 6 servings; Serving Size: 1 cup

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CALORIES: 142; TOTAL FAT: 3 G; CARBOHYDRATE: 28 G; DIETARY FIBER: 5 G; PROTEIN: 2 G