Preheat oven to 400°F (200°C). On a baking sheet, toss chopped carrots, butternut squash, and parsnips with 2 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer and roast 30–35 minutes, turning once, until edges caramelize and vegetables are tender.

Sauté aromatics

While vegetables roast, heat 1 tbs butter in a large pot over medium heat. Add chopped onion and cook 6–8 minutes until translucent. Add smashed garlic, cumin, coriander, and thyme; cook 1 minute until fragrant.

Combine and simmer

Add the roasted vegetables to the pot with the aromatics. Pour in 4 cups vegetable stock, scraping any browned bits from the pan. Bring to a simmer, reduce heat and cook 10 minutes to marry flavors.

Puree and finish

Use an immersion blender (or transfer in batches to a blender) and puree soup until very smooth. Return to low heat, stir in 1 cup heavy cream (or coconut milk) and remaining 1 tsp salt and 3/4 tsp pepper, adjust seasoning. Add 1 tsp apple cider vinegar to brighten. Heat through but do not boil after adding cream.

Plate and garnish

Ladle soup into bowls, drizzle with 1 tsp olive oil, sprinkle toasted pumpkin seeds, and finish with a small pinch of fresh thyme leaves if available. Serve hot.

Seasonal Salad (Autumn Greens with Pear & Goat Cheese)

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs champagne vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Assemble the salad

In a large bowl toss the mixed salad greens with half the dressing to lightly coat. Arrange on plates or a large serving platter.

Add toppings

Top greens with thinly sliced pear, crumbled goat cheese, toasted walnuts, dried cranberries, and thinly sliced red onion. Drizzle remaining dressing over the top, or serve on the side. Finish with a light grind of black pepper.

Serve immediately so greens remain crisp. Offer extra dressing on the side.