Prepare the squash and apples - Start by peeling and removing the seeds from the butternut squash. Cut it into small cubes. Core and chop the apples into similar-sized pieces. Set aside. - To make peeling the butternut squash easier, you can microwave it for a minute or two to soften the skin. Use a sharp knife when cutting the squash and apples to ensure clean and even cuts.

Sauté the onion and garlic - Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook until it becomes translucent, stirring occasionally. Add minced garlic and cook for another minute, until fragrant. - To enhance the flavor, you can caramelize the onion by cooking it slightly longer until it turns golden brown. Be careful not to burn the garlic, as it can become bitter.

Cook the squash and apples - Add the cubed butternut squash and chopped apples to the pot. Stir well to combine with the onion and garlic. Cook for about 5 minutes, allowing the flavors to meld together. - For a richer flavor, you can roast the squash and apples before adding them to the pot. Simply toss them with a little olive oil and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they are tender.

Simmer the soup - Pour in the vegetable broth, along with cinnamon and nutmeg. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the squash and apples are fork-tender. - If you prefer a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes. Adjust the seasoning according to your taste preferences.

Blend the soup (optional) - Once the soup has finished simmering, use an immersion blender or transfer the mixture to a regular blender in batches. Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape. - If you prefer a chunkier texture, you can skip blending and keep the soup as is. Take caution when blending hot liquids to avoid any accidents or burns.

Finish and serve - If desired, stir in coconut milk for added richness and creaminess. Taste and adjust the seasoning if needed. Serve the Harvest Comfort Fall Squash and Apple Soup hot, garnished with a sprinkle of cinnamon or a drizzle of olive oil. Enjoy! - For a dairy-free alternative, you can use almond milk or cashew cream instead of coconut milk. Feel free to get creative with the garnishes and add a dollop of sour cream or a sprinkle of chopped fresh herbs.