# What You’ll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples such as Gala or Fuji, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 1/2 cup apple cider or unsweetened apple juice
→ Dairy
07 - 1/2 cup heavy cream or coconut milk
→ Spices & Seasoning
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil
→ Garnish
13 - Toasted pumpkin seeds
14 - Chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes.
03 - Add ground cinnamon, ground nutmeg, and ground ginger. Stir thoroughly to coat the vegetables and fruit evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender and return to pot.
06 - Stir in heavy cream or coconut milk if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired.
