Creamy Butternut Squash and Apple Soup Recipe

If you're looking for a delicious and seasonal meal, try this comforting Creamy Butternut Squash and Apple Soup. Made with roasted butternut squash, apples, and cream, this soup is perfect for chilly autumn days.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F.
2. Spread the cubed butternut squash and chopped apples on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. While the squash and apples are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until softened.
4. Add the roasted squash and apples to the pot, along with 4 cups of chicken or vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Puree the soup using an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the pureed soup to the pot and stir in 1 cup of heavy cream, ground cinnamon, ground nutmeg, salt, and pepper. Simmer for an additional 5-10 minutes, until heated through.
7. Adjust seasoning to taste and serve hot.

Tips:

• For a vegan version of this soup, substitute the heavy cream with coconut cream or almond milk.
• To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
• This soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.