# 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, gluten-free
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
# How to Make It:
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 ground cinnamon, ground nutmeg, salt, and black pepper. Stir thoroughly to coat the 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 the pot from heat. Using an immersion blender directly in the pot, carefully purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until desired consistency is achieved.
06 - Taste the soup and adjust the salt, pepper, and spices as needed to achieve the desired flavor profile.
07 - Ladle the soup into individual bowls and garnish with a swirl of heavy cream or coconut cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.
