Spiced Butternut Squash and Apple Soup

Ingredients:

1 large butternut squash, peeled, seeded, and cubed

2 large apples (e.g., Honeycrisp or Granny Smith), peeled, cored, and chopped

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp ground ginger

4 cups vegetable broth

1 cup apple cider

1/2 cup coconut milk

Salt and pepper to taste

2 tbsp maple syrup (optional, for added sweetness)

Fresh thyme leaves, for garnish

Toasted pumpkin seeds, for garnish

Instructions:

Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

Spread the cubed butternut squash and chopped apples on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

Sauté the Aromatics:

In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Add the chopped onion and sauté until translucent, about 5-7 minutes.

Add the minced garlic, cinnamon, nutmeg, cloves, and ground ginger, and sauté for another 2 minutes until the spices are fragrant.

Combine and Simmer:

Add the roasted butternut squash and apples to the pot.

Pour in the vegetable broth and apple cider, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.

Blend the Soup:

Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Stir in the coconut milk and maple syrup (if using) to add a touch of creaminess and sweetness. Season with salt and pepper to taste, adjusting as needed.

Serve:

Ladle the spiced butternut squash and apple soup into bowls.

Garnish with a sprinkle of fresh thyme leaves and toasted pumpkin seeds for an added crunch.

Tips:

Serve this soup with a slice of warm, crusty bread for the perfect winter meal.

Feel free to adjust the spices to your liking, adding more cinnamon or nutmeg if you prefer a spicier soup.