Follow our instructions for best results!
Heat oil in a cast iron pot. Add in shallot, garlic, carrots and celery and sauté until veggies start to soften.
1
Stir in the apple cider. Add tomato paste and season with salt and pepper to taste. Stir well to combine.
2
Next add in the butternut squash, apples, cinnamon stick, fresh thyme and bay leaves.
3
Stir in the vegetable broth, give the ingredients a good stir. Cover and cook on medium heat for about 30-35 minutes.
4
Remove the cinnamon stick and bay leaves from the soup. Transfer the soup ingredients to a blender and process on high speed for 1-2 minutes until soup is creamy.
5
Serve the soup in bowls with your favorite toppings.
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