Butternut Squash Soup

• 3 lb butternut squash (peeled and cubed)
• 1 onion (diced)
• 3 clove garlic (minced)
• 1 apple (peeled and diced)
• 4 cup vegetable broth
• 2 tbsp butter
• ½ cup heavy cream
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp maple syrup
• 1 tsp salt and pepper

How to Make It

1. 1

   Melt butter in a large pot. Sauté onion until softened, 5 minutes. Add garlic and cook 1 minute.

2. 2

   Add squash, apple, broth, cinnamon, and nutmeg. Bring to a boil.

3. 3

   Simmer 30-35 minutes until squash is completely tender.

4. 4

   Blend until silky smooth with an immersion blender.

5. 5

   Stir in cream and maple syrup. Season to taste.

6. 6

   Serve in warm bowls with a swirl of cream, toasted pumpkin seeds, and fresh sage.