Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 large tart apples (such as Granny Smith), peeled, cored, and chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth or halal beef broth
- 1/2 cup heavy cream (or full-fat coconut milk)
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Fresh parsley or toasted pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the diced onion to the pot and sauté for about 5 minutes until it becomes translucent and soft.
- Stir in the minced garlic and cook for another 1 minute until you can smell the aroma.
- Add the cubed butternut squash, chopped apples, salt, pepper, cinnamon, and nutmeg. Stir well to coat everything in the oil and spices.
- Pour in the broth. Increase the heat to medium-high and bring the liquid to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The squash and apples should be very soft when pierced with a fork.
- Turn off the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender.
- Stir in the heavy cream until the soup reaches a beautiful, uniform orange color.
- Taste the soup and add more salt or pepper if needed.
- Ladle the warm soup into bowls and garnish with fresh parsley or toasted pumpkin seeds before serving.
- Cook Time: Less than an hour