Ingredients

The following ingredients have 4 Servings
  • 3 pounds butternut squash (cubed)
  • 2 celery stalks (chopped)
  • 1 small onion (chopped)
  • 1 cup shredded carrots
  • 1 Granny Smith apple (chopped)
  • 5 cups vegetable stock
  • 1 teaspoon fresh thyme
  • pinch of cinnamon
  • salt and pepper
  • 1/2 cup heavy cream (optional)

Instruction

  • In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes.
  • Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy. Use additional salt and pepper if needed. Add heavy cream if desired.