1 medium butternut squash, peeled, seeded and chopped
2 granny smith apples, peeled, cored and chopped
⅛ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg (or store bought ground nutmeg if you don't have fresh)
Salt to taste
Cream to garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add the onions, carrots and celery. Stirring occasionally cook for about 10-15 minutes or until the onions are translucent and lightly golden in color.
Add the homemade chicken broth, water, squash and apples. Turn the heat to high and bring the soup to a boil. Cover and turn heat down to low. Cook covered and at a simmer for 30-40 minutes or until the squash and carrots are very tender.
Ladle the soup by batches into a blender or Vitamix, or use a hand blender. Blend until very smooth. Pour back into a clean pot over medium heat. Season with the nutmeg, cinnamon and salt. Simmer for 5-10 minutes.
Serve hot with a drizzle of cream.
Notes
You can easily make this a vegetarian meal by using vegetable stock instead of chicken.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/apple-butternut-squash-soup/