Winter Squash and Apple Soup

Smooth, spicy, and with varying degrees of sweetness that depends on squash and apple types. Excellent served with sprinkles of sunflower or pumpkin seeds - dollop of dairy is optional.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a deep soup pot.

Step 2

Add onions, cinnamon, and nutmeg. Sauté until onions are wilted and shiny.

Step 3

Peel, seed out and chop squash into small chunks. Add to onions and bring heat back up. Stir all together to bring butter and spices throughout.

Step 4

Add chicken broth, dry white wine, and cored and chopped apple. Bring this to a low boil, reduce heat and simmer partially covered until squash and apples are soft.

Step 5

Turn off heat, add a dash of salt, pepper, and cayenne, and cover completely to let the soup sit to incorporate flavors.

Step 6

Use an immersion blender to whiz the soup to a smooth creamy mix. Add the heavy cream and stir through.

Step 7

Serve warm with sprinkles of parsley and sunflower seeds.