Ingredients

• 1 tbsp oil
• 1 white onion, diced
• 1 butternut squash, peeled, seeded and chopped
• 2 carrots, peeled and chopped
• 3 apples, peeled, cored, and chopped
• 6 cups vegetable broth
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• Salt and pepper to taste

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the remaining ingredients and bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the vegetables are tender, about 20 minutes. Remove the pot from the heat.
Using an immersion blender, carefully blend the soup until it is smooth.
Serve immediately or store in the refrigerator for up to 5 days.