Velvety autumn soup combining sweet butternut squash and apples with warming cinnamon, nutmeg, and ginger for ultimate comfort.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or unsweetened apple juice
→ Dairy (optional)
07 - 1/2 cup heavy cream or coconut milk (for vegan option)
→ Spices & Seasoning
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
# Directions:
01 - In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in garlic, butternut squash, and apples. Cook for another 3 minutes.
03 - Add cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit in the spices.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender (or carefully in batches with a countertop blender), purée the soup until smooth and creamy.
06 - Stir in the cream or coconut milk, if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley, if desired.
