Instructions:
  1. In a pot over medium heat, sauté onion and garlic in olive oil until golden and soft.
  2. Add apple and butternut squash. Cook for 20 minutes or until soft.
  3. Transfer mixture into a blender along with the stock, chipotle paste and salt. Blend until smooth.
  4. Serve soup hot or cold garnished with baked pumpkin seeds and croutons.