Butternut Squash and Apple Soup Recipe

Transfer the diced squash to a large bowl. Roughly chop the onion and add it to the bowl with the squash.

Add the 2 tablespoons of oil and stir until the vegetables are well coated. This helps them brown nicely in the oven.

Let the soup cook for 20 minutes, allowing all the flavors to meld and the apples to soften completely.

Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, work in batches, being careful not to overfill it, as hot soup will expand. Once pureed, taste and adjust the seasoning as needed.