Butternut Squash Soup with Apple and Cinnamon

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Introduction

This cozy Butternut Squash Soup with Apple and Cinnamon is a fall favorite that’s both sweet and savory. The roasted squash and apples blend into a velvety texture, while cinnamon adds a warm, fragrant touch. Perfect for a chilly evening, this soup is easy to prepare and even easier to enjoy.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream or coconut milk (optional)
• Salt and pepper, to taste
• Pumpkin seeds, for garnish

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Instructions

1. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Cook the Squash and Apples
   Add the diced squash and apples to the pot. Sprinkle with cinnamon, nutmeg, salt, and pepper. Stir well to coat the ingredients in the spices.
3. Simmer the Soup
   Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash and apples are tender.
4. Blend the Soup
   Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender. Stir in the cream or coconut milk if desired.
5. Garnish and Serve
   Ladle the soup into bowls and garnish with pumpkin seeds or a swirl of cream. Serve with crusty bread for a complete meal.

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Tips for Success

• Use tart apples like Granny Smith for a more balanced flavor.
• Add a pinch of cayenne for a subtle kick of heat.
• Freeze leftovers in individual portions for quick meals later.