As autumn sweeps in with its crisp air and vibrant foliage, there is an undeniable allure to cozying up with a warm, comforting bowl of soup. But that does not mean you have to sacrifice your commitment to healthy eating. This butternut squash and apple soup is a perfect way to embrace the flavors of fall while nourishing your body with wholesome ingredients.

Ingredients:

•   1 butternut squash, peeled, seeded, and cubed

•   2 apples, peeled, cored, and diced

•   1 onion, chopped

•   2 cloves of garlic, minced

•   1 carrot, chopped

•   4 cups of low-sodium vegetable broth

•   1 teaspoon of ground cinnamon

•   1/2 teaspoon of ground nutmeg

•   1/4 teaspoon of ground ginger

•   Salt and pepper to taste

•   1 tablespoon of olive oil

•   Greek yogurt or coconut milk for garnish (optional)

Directions:

1.      Roast the butternut squash: Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until the squash is tender and slightly caramelized.

2.      Sauté the aromatics: In a large soup pot, heat a bit of olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté until the onion becomes translucent, about 5 minutes.

3.      Combine ingredients: Add the roasted butternut squash and diced apples to the pot. Stir in the ground cinnamon, nutmeg, and ginger.

4.      Add broth and simmer: Pour in the low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until all the vegetables are tender.

5.      Blend the soup: Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy.

6.      Season and serve: Return the blended soup to the pot and season with additional salt and pepper to taste. Warm it up if needed, and serve in bowls.

7.      Garnish and enjoy: For an extra touch of creaminess, you can garnish each bowl of soup with a dollop of Greek yogurt or a drizzle of coconut milk. Sprinkle a pinch of ground nutmeg for a finishing touch.