Creamy Butternut Squash Soup

Instructions

Tap a step to mark it done.

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic for 30 seconds.
2. Add the squash, apple and broth. Bring to a boil, then cover and simmer for 20 to 25 minutes, until the squash is very tender.
3. Turn off the heat. Purée the soup with an immersion blender until smooth, or blend in batches in a countertop blender with the lid vented.
4. Stir in the maple syrup, nutmeg and half-and-half. Season with salt and pepper and warm through gently.
5. Ladle into bowls and garnish with toasted pumpkin seeds or a little crumbled cheese.