buttercup squash and apple soup with toasted seeds

1 buttercup squash (or can use a small butternut squash)
3 tablespoons extra-virgin olive oil, divided
Kosher salt and fresh black pepper
1 yellow onion, diced
3 small carrots, peeled and diced
1 honeycrisp apple, peeled and diced
3 cups chicken stock
½ cup full -fat coconut milk
Juice of 1 lime

For the seed topping:
3 tablespoons raw sunflower seeds
3 tablespoons raw pumpkin seeds
½ teaspoon kosher salt

STEP 1
Preheat the oven to 400. Cut the buttercup squash into quarters and drizzle the 1 tablespoon of olive oil over all of the pieces. Seasoned with a pinch of salt and a few grinds of pepper. Roast in the oven until the flesh is tender, about 30 minutes. Let cool, then scoop out the flesh of the squash and set aside.

STEP 2
In a large saucepan or stock pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and let cook 3 minutes, then add the carrots and let cook another 3 minutes. Add a large pinch of salt and few grinds of pepper. Add the apple and mix well. Pour in the chicken stock and bring to a simmer. Let simmer on medium-low for 25-30 minutes, or until the vegetables are tender. Remove from heat.

STEP 3
You are going to now blend the soup, which you can do in a blender or with an immersion blender. If you are using a blender, carefully pour the onion-carrot mixture into the blender and add the roasted squash. You want the steam to be able to escape, so make sure the blender lid is partially off or there is an opening at the top. If you are using an immersion blender, simply add the roasted squash to the same saucepan as the onions and carrots. Blender everything really well until completely smooth. Add the coconut milk, lime juice, and ½ teaspoon of salt; blend again. Taste for seasoning and add more salt/lime juice if desired. Serve warm with the toasted seeds.

For the toasted seeds: mix together the seeds and salt. Roast in the oven at 350 for 5-6 minutes until light brown and toasted. Or you can toast them in a small skillet over medium heat for 5 minutes; just be sure to stir them occasionally. Scatter on top of each individual serving of soup.