Description
Creamy butternut squash and carrot blend into a warm, golden broth, laced with cinnamon and nutmeg. A whisper of apple brightens each spoonful, inviting autumn comfort with every velvety sip.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium butternut squash peeled and cubed
- 2 medium carrots peeled and chopped
- 1 apple peeled cored and chopped
- 4 cup vegetable broth
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- Salt to taste
- Pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic and sauté until the onion is translucent.
- Stir in the cubed squash, chopped carrots, and chopped apple, then sprinkle in the cinnamon and nutmeg.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream if using, then season with additional salt and pepper as needed.
- Reheat gently if necessary and ladle into bowls to serve.
Notes
- For a dairy-free version, substitute coconut milk for heavy cream.
- Taste and adjust the warm spices according to your preference.
- Garnish with toasted pumpkin seeds or fresh thyme leaves.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.