Rustic Cozy Autumn Butternut Squash and Apple Soup

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt or sour cream (optional, for garnish)
• Fresh thyme leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, tossing halfway through until tender and lightly caramelized.
2. While squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. Add minced garlic, diced apples, ground cinnamon, and nutmeg to the pot. Cook for another 3 minutes, stirring occasionally, until fragrant and the apples start to soften.
4. Add the roasted butternut squash to the pot. Pour in the vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
5. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree until smooth, then return to pot.
6. Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency. Warm through over low heat for 2-3 minutes more.
7. Serve hot, garnished with a dollop of Greek yogurt or sour cream and a sprinkle of fresh thyme leaves if desired.

Chef tips

• If butternut squash is hard to peel, you can roast it whole, then scoop out the flesh after roasting.
• For a vegan version, omit Greek yogurt or substitute with coconut cream.
• If you don’t have an immersion blender, ensure soup cools slightly before blending in batches to avoid splatters.
• To add extra depth, consider roasting the apples alongside the squash or adding a small diced carrot when sautéing the onion.