Butternut Squash & Apple Soup

Here’s a simple and delicious recipe for Butternut Squash and Apple Soup:

Ingredients:

1 medium butternut squash (peeled, seeded, and cubed)

2 medium apples (peeled, cored, and chopped; use a tart variety like Granny Smith)

1 medium onion (chopped)

2 cloves garlic (minced)

4 cups vegetable broth (or chicken broth)

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons olive oil

Salt and pepper to taste

1/2 cup coconut milk or heavy cream (optional for creaminess)

Fresh herbs (like thyme or sage) for garnish (optional)

Instructions:

Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 5-7 minutes until softened and fragrant.

Add the squash and apples: Add the butternut squash and apples to the pot. Stir to combine.

Season: Sprinkle in the ground ginger, cinnamon, and nutmeg. Season with salt and pepper to taste. Stir everything together.

Simmer: Pour in the vegetable broth, making sure the squash and apples are covered. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the squash and apples are tender.

Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth.

Finish: Stir in the coconut milk or heavy cream for added richness, and adjust the seasoning with more salt, pepper, or spices if needed.

Serve: Ladle the soup into bowls, garnish with fresh herbs (optional), and enjoy!

This soup is perfect for a cozy meal and can be stored in the refrigerator for up to 4-5 days or frozen for later use.