A smooth, warming blend of roasted butternut squash and tart apples, seasoned with cinnamon and nutmeg for the ultimate autumn comfort.
# What You’ll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or apple juice
→ Seasonings & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Garnishes
12 - 1/4 cup heavy cream or coconut cream (for swirling)
13 - Toasted pumpkin seeds or fresh thyme (for serving)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
02 - Add cubed butternut squash and chopped apples to the pot. Cook for 5 minutes, stirring occasionally to begin softening.
03 - Sprinkle in cinnamon, nutmeg, salt, and black pepper. Stir well to coat the vegetables and apples evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Purée using an immersion blender directly in the pot, or transfer in batches to a countertop blender. Blend until completely smooth and creamy.
06 - Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with a swirl of cream and toasted pumpkin seeds or fresh thyme if desired.
