Avocado oil (or other mild cooking oil such as grapeseed or coconut)
1 Large butternut squash, peeled, seeded, cut into 1” cubes
1 Sweet potato, peeled, cut into 1” cubes
1-2 Sweet onions, diced
2-3 Cloves of garlic, minced
1 Apple (Tart yet sweet such as pink lady, fuji, or honeycrisp) peeled, cored and cut into slices
6-8 C. Chicken Broth
1-2 Tbsp. Better than bouillon
1 C. Cream
3 Tbsp. Pure maple syrup or more to taste
¼ tsp. Cinnamon
⅛ tsp. Nutmeg
Kosher salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Arrange squash and sweet potato evenly across the pan. Drizzle with just enough oil to barely coat. Season generously, with salt and pepper. Roast for about ½ hr-45 min or until cooked through and edges start to caramelize.
In the meantime melt butter in large heavy bottomed pot, over med low heat until it starts to smell a little bit nutty and turn a beautiful golden brownish color, taking care not to burn. Add onions and season with a little salt and pepper. Continue to cook over med-low heat until you get a soft, sticky texture, caramel in color. About 20 min. Add garlic and cook another minute.
Add broth starting with just 6 C. and 1 tbsp. of better than bouillon. Bring to a boil and simmer until the squash is ready.
Add the cooked squash, sweet potato and apple to the broth. Puree the soup with a handheld immersion blender until very smooth and creamy. (alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway.)
Add the maple syrup, cinnamon, nutmeg and heavy cream to the puree. Bring to a simmer. Adjust the seasoning, adding the extra Tbsp. of bouillon if necessary. For a thinner soup add more of the broth. If you like a sweeter soup, add more syrup.
Recipe by Eighteen25 at https://eighteen25.com/delicious-harvest-soup/