This rich and decadent butternut squash soup blends savory and sweet flavors, enhanced by the addition of apples, garlic, and fall spices. It's the perfect dish for warming up your home during the fall season.
1: In a Dutch oven pot or heavy pot, add the oil and cook the butternut squash on medium-high heat until they soften - about 10 minutes, covered and stirring frequently.
2: Add all of the spices and onions and cook on medium-high heat for another 8 minutes.
3: Add the apples, stock, and cream, and bring to a boil.
4: Lower the heat and simmer for 20 minutes or until everything is fork-tender.
5: Using an immersion blender, zap the soup until creamy (you can also blend it in batches using a high-speed blender).
6: Serve warm with a drizzle of heavy cream, and top it with crispy sage and dried apple chips if desired.
