Fall Vegetable Soup

Instructions

1. . Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
2. . Add butternut squash, parsnips, carrots, apple, sage, and thyme. Stir to coat with butter.
3. . Pour in broth and bring to a boil. Reduce heat and simmer 25 minutes until vegetables are tender.
4. . Add kale and cook 5 minutes until wilted. Remove sage leaves. Stir in maple syrup.
5. . Season with salt and pepper. Ladle into bowls and top with toasted pumpkin seeds.