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butternut squash and apple soup

Author: Taylor Ellingson

Ingredients

  • 2 tablespoon olive oil
  • 1 white onion diced
  • 2 medium apples peeled, cored, and chopped
  • 1 butternut squash peeled, de-seeded, and chopped into 1" pieces
  • 1 ½ teaspoon cumin
  • ½ teaspoon corinader
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 cups vegetable stock
  • ½-1 cup milk or cream

Instructions

  • In large stock pot, heat olive oil over medium heat.
  • Add diced onion and cook about 4 minutes, until translucent.
  • Add apples, butternut squash, and spices and cook another 10 minutes, until squash and apples start to soften up.
  • You may need to add a little more olive oil to coat the squash and apples.
  • Add vegetable stock and bring to a boil.
  • Reduce heat and let simmer for 25-30 minutes, until squash is tender.
  • Remove from heat and blend with immersion blender.
  • Add milk and stir to combine.
  • Season with salt and pepper.
  • Enjoy!