📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This will ensure that the squash cooks perfectly.
2. Peel and chop the butternut squash. I find that using a vegetable peeler and then chopping the squash into 1-inch cubes is super easy. You should aim for roughly 1.5 pounds of chopped squash.
3. Next, chop one medium apple into about the same size as the squash pieces. I usually use a mix of sweeter and tart apples, it adds such a delightful complexity to the flavor profile!
4. Toss the squash and apple with a tablespoon of olive oil, a teaspoon of salt and a half a teaspoon of black pepper. Mix it well in a large bowl.
5. Spread the seasoned squash and apple mixture onto a baking sheet. I used a rimmed baking sheet here to help contain the juices. Roast for around 30-40 minutes, or until the squash is tender and slightly caramelized. You'll know it's ready when a fork easily pierces through the squash.
6. While the squash and apples are roasting, you can prepare the aromatics! Mince one small onion and two cloves of garlic. If you like to cry while you chop onions, well, I can't help you there... lol! But seriously, a good sharp knife will make the experience a bit more tolerable.
7. In your large pot, sauté the minced onion in a tablespoon of olive oil over medium heat for about 5 minutes. This is a great time to catch up on a podcast while you wait.
8. Add the minced garlic to the pot, and cook for another minute until it's fragrant. If it starts to brown too quickly, turn down the heat.
9. Now, it's time to add the roasted squash and apple mixture to the pot. Stir everything together with your wooden spoon.
10. Pour in about 4 cups of vegetable broth. I prefer using low-sodium broth to control the salt level better.
11. Bring the mixture to a gentle simmer for about 10 minutes, to allow the flavors to meld. This is crucial. If you skip this step, you will end up with less flavourful soup.
12. Once the soup has simmered, use your immersion blender to puree it until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender and blend in batches. Remember to vent the blender lid to avoid any mess! Please believe me on this one...
13. Stir in a teaspoon of ground cinnamon. You can adjust this to your liking, of course. I personally love a generous amount of cinnamon, it really brightens up the flavor!
14. Taste the soup and adjust the seasoning if needed. You might want to add more salt, pepper, or even a dash of maple syrup for extra sweetness.
15. Serve warm and enjoy! You can garnish it with a dollop of plain yogurt or crème fraîche (or coconut cream for a vegan option), a sprinkle of extra cinnamon, and a sprig of fresh rosemary for an extra beautiful touch!