# What you'll need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples such as Granny Smith or Honeycrisp, peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
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
13 - Toasted pumpkin seeds or fresh thyme
# Method:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
02 - Add the cubed butternut squash and chopped apples to the pot. Cook for another 5 minutes, stirring occasionally to ensure even cooking.
03 - Sprinkle in the cinnamon, nutmeg, salt, and black pepper. Stir thoroughly to coat all vegetables and apples evenly with the spices.
04 - Pour in the vegetable broth and apple cider. Bring the mixture to a boil, then reduce heat, cover with a lid, and simmer for 25 to 30 minutes until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender directly in the pot, purée the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and blend until reaching desired consistency.
06 - Taste the soup and adjust salt, pepper, and spices as needed to achieve desired flavor balance.
07 - Ladle the soup into serving bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.
