Chop all your produce as specified in the ingredient list and heat the oven to 450°F (about 230°C).

On a large sheet tray toss the apples and squash with the olive oil and one teaspoon of smoked salt. Roast on the middle rack for 20 minutes or until the biggest pieces are cooked through and fork tender.

Move the tray to the upper rack, turn on the broiler, and broil the squash & apples just until brown. Be careful to not burn them!

Meanwhile, as the veggies roast, melt the butter in a medium stock pot over medium-low heat. Let it get a little brown, but not too dark or it will burn. Add the shallots, garlic, and a generous, three finger pinch of the smoked salt. Sweat until fragrant and translucent, about five minutes. Stir frequently to prevent burning.

Add the brandy and the fresh thyme and simmer until the alcohol cooks off and the brandy is reduced by half. It should look nice and jammy. By this point, your roasted veggies should just about be ready to come out. If not, just set this aside off the heat.

Add the roasted veggies to the pot with the aromatics and top with the chicken stock, honey, and one more three finger pinch of smoked salt. Give it a good stir, bring it to a low simmer, and cook covered for about ten minutes to let the flavors mingle.

Remove the lid, and, using a stick blender, puree the soup. Alternately, you can puree the soup in a regular blender and add it back to the pot.

Once pureed, stir in the cream. Taste and adjust the seasoning, adding additional salt or honey if needed. If you find it too thick for your taste, you can thin it with additional stock or cream depending on how rich you’d like it.

Optional, top with tamari pepitas & honey roasted sunflower seeds and a bit of fresh green (I always seem to have fennel fronds lying around, but thyme makes sense here too, obviously!) While the seeds don’t have to be those specific seeds, I highly recommend topping it with some sort for that crunch!