# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (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 if needed)
06 - 1/2 cup apple cider or unsweetened apple juice
→ Dairy (optional)
07 - 1/2 cup heavy cream or coconut milk
→ Spices & Seasoning
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper to taste
→ Garnish (optional)
12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
# How To Make It:
01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for 3 minutes to begin softening.
03 - Add cinnamon, nutmeg, and ginger. Stir well 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 25–30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender or carefully transferring batches to a countertop blender, purée until smooth and creamy.
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 chopped fresh parsley if desired.
