Ingredients

The following ingredients have 4 Servings
  • 4 tbsp unsalted butter
  • 2 cups sweet onion, chopped (about 1 large onion)
  • 3 garlic cloves, minced
  • 6 cups butternut squash (about 2 lbs), peeled, seeded and cut into 1 inch chunks
  • 3 cups sweet potatoes (about 1 lb), peeled and cut into 1 inch chunks
  • 8 cups chicken broth
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Honeycrisp apple, cored, peeled and cut into 1 inch chunks
  • 3 tbsp honey
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup heavy cream
  • 3 tbsp thyme, diced
  • 3 ounces goat cheese, crumbled
  • Dash olive oil

Instruction

  • In a large pot, melt the butter and add the onions and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds.
  • Add butternut squash, sweet potatoes, chicken broth and salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until vegetables are tender, which should take about 15-20 minutes. Turn the heat off and add the apples. Puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
  • Add the honey, cinnamon, ground cloves, nutmeg and heavy cream and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Serve in bowls and top with some goat cheese, thyme and a dash of olive oil.