Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (120g) Granny Smith apple, peeled and diced
  • 3 cups (700g) butternut squash, peeled and cubed (½ inch pieces)
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 cups (950ml) vegetable broth, low sodium
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and butternut squash, cooking for 6–8 minutes, stirring occasionally, until the squash edges turn golden brown.
  2. Stir in the diced apple and minced garlic, cooking for another 2 minutes until the garlic is fragrant and the apple softens.
  3. Stir in the cinnamon, nutmeg, salt, and pepper. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the squash is tender.
  4. Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth.
  5. Stir in the heavy cream and lemon juice until the soup is velvety. Taste and add an extra pinch of salt if needed.