Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped onion, 2 minced garlic cloves, and 2 large chopped carrots. Sauté these vegetables for about 3-4 minutes, stirring occasionally, until they’re softened and lightly browned.

Once your vegetables are ready, stir in 1 large chopped Granny Smith apple, 3-4 pounds of peeled and cubed butternut squash, 2 sprigs of fresh thyme (or 1 tsp dried), and 2 teaspoons of salt. Pour in 2½ cups of low-sodium vegetable broth and bring the mixture to a simmer. Cover and let it cook for about 20 minutes.

Using an immersion blender, puree the soup directly in the pot until it’s perfectly smooth and creamy. Stir in ½ cup of Greek yogurt or coconut cream, depending on your preference. Adjust seasoning with more salt and freshly ground pepper to enhance the flavors.

Ladle the warm, velvety soup into bowls, and garnish with toasted pumpkin seeds or extra yogurt/coconut cream. Store the soup in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.